Description
This Chicken Calabrese recipe brings a piece of Italy right to your kitchen with its rich, spicy flavors and juicy chicken cooked with ripe tomatoes, fresh herbs, and a hint of Calabrian chili. It’s a simple yet delightful dish that promises to impress.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1½ lbs Yukon gold potatoes, cut into chunks
- ¾ lb ripe tomatoes, chopped
- 1 large yellow onion, sliced
- 3 cloves garlic, halved
- 3 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)
- ¼ cup extra-virgin olive oil
- ¾ tsp Calabrian chili pepper (or substitute with Aleppo pepper)
Instructions
- Preheat oven to 425°F. Season chicken with salt and pepper.
- In a large bowl, mix potatoes, tomatoes, onion, garlic, oregano, and olive oil. Season with salt and pepper.
- Transfer vegetables to a baking dish. Toss chicken in the same bowl, then place over the vegetables.
- Roast until chicken is browned and vegetables are tender, about 50-60 minutes. Serve hot.
Notes
- Substitute Calabrian chili with paprika and a pinch of cayenne for a less spicy version.
- For a summer twist, add basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: per serving
- Calories: 500
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 142mg