Oven-Roasted Chicken Cacciatore

Cooking Label
Prep Time
20 Minutes
Cook Time
25 Minutes
Serves 6
3 pounds boneless, skin-on chicken breasts or chicken thighs
1/2 cup pitted Kalamata olives, sliced in half
6 thin slices of cacciatore, calabrese, or hard salami, sliced into strips
1 large red bell pepper, cut into 1-inch pieces
3 fresh roma tomatoes, coarsely chopped
1 large red onion, coarsely chopped
Leaves from two 4-inch sprigs of fresh rosemary
10 fresh sage leaves, torn
1 tsp. fennel seeds, lightly crushed
1/3 cup dry red wine
1/3 cup Pasolivo Garlic-Lemon Olive Oil
Pasolivo Pacific Blue Kosher Sea Salt and fresh ground pepper
Juice of 1 lemon
Pasta of choice
Preheat oven to 400 degrees. Place the chicken in a rimmed roasting pan. Add all the ingredients except the lemon juice and chicken.
Roast the chicken, basting occasionally with the pan juices. When the chicken reaches 165 degrees on an instant-read thermometer, it is done. Approximately 40-50 minutes. Slice/chop the chicken into pieces and mix in a bowl with all the ingredients from the roasting pan. Squeeze the juice of the lemon onto the chicken. Adjust salt and pepper to taste. Serve in bowls over cooked pasta.

Our Oven-Roasted Chicken Cacciatore combines chicken with olive oil, herbs, seasonings, and vegetables. This meal pairs perfectly with a glass of wine and other Pasolivo side dishes. This easy-to-make recipe is healthy, combines simple ingredients and is ready in less than an hour!
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