I love this recipe because it captures the warmth and soul of Roman home cooking. The combination of sweet peppers, fragrant herbs, and juicy chicken makes for a dish that’s both hearty and full of freshness. It’s easy to prepare with everyday ingredients and delivers deep, rich flavor with minimal effort. Plus, it’s perfect for family dinners or when I want to impress guests with something authentically Italian.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 chicken leg quarters 4 bell peppers (yellow, orange, red, green), cut in thick strips 1 cup (245 g) fresh tomato sauce 1 cup (24 g) fresh basil leaves 5½ tablespoons extra-virgin olive oil, divided 4 large garlic cloves, smashed ½ cup (120 g) chicken stock ¼ teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon dried sage Salt, to taste Pepper, to taste
Directions
I start by preheating the oven to 375°F (190°C). While it heats, I place a large cast-iron skillet over medium–high heat and add 4 tablespoons of olive oil.
In a small bowl, I mix together the oregano, rosemary, sage, salt, and pepper. I coat each piece of chicken with about 1½ teaspoons of olive oil, then massage the spice mixture all over the chicken.
Once the pan is hot, I place the chicken skin-side down and cook for about 6 minutes, until it’s golden brown. I turn the chicken over and cook for one more minute before transferring it to a dish to rest.
In the same pan, I add the smashed garlic and sauté it for about a minute, stirring constantly so it doesn’t burn. Then I add the sliced bell peppers, a bit more salt and pepper, and half of the basil. I cover and cook for 5 minutes to let the peppers soften and release their juices.
Next, I uncover the pan, pour in the tomato sauce and chicken stock, and cook for a few minutes until the liquid reduces slightly. Once it’s fragrant and well combined, I transfer the peppers and sauce to a roasting pan, nestle the chicken pieces into the sauce, and bake for 45–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
When it’s done, I remove the pan from the oven, scatter the remaining fresh basil over the top, and let it rest covered with foil for about 10 minutes before serving.
Servings and Timing
This recipe serves 4 people and takes about 1 hour total—5 minutes of prep time and 55 minutes of cooking.
Variations
Sometimes I like to add sliced onions along with the peppers for a touch of sweetness. For extra depth, I stir in a few olives or capers before baking. I’ve also made a lighter version by using chicken breasts or thighs instead of leg quarters, adjusting the cooking time accordingly.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently in a covered skillet over low heat with a splash of stock or water to keep it moist. It can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
What is Pollo alla Romana?
It’s a traditional Roman chicken dish cooked with bell peppers, tomatoes, herbs, and olive oil—simple, rustic, and full of flavor.
Can I use chicken breasts instead of leg quarters?
Yes, I can use any cut, but leg quarters or thighs stay juicier and more flavorful during the long simmer.
Can I prepare this dish in advance?
Absolutely. I often make it a day ahead—it tastes even better after the flavors meld overnight.
Do I need to use all four colors of bell peppers?
Not necessarily. I like using a mix for color and sweetness, but any combination works.
Can I cook this entirely on the stovetop?
Yes, after simmering, I cover and cook over low heat for about 40 minutes instead of baking.
What should I serve with Roman Chicken?
I love serving it with crusty bread, roasted potatoes, or plain rice to soak up the sauce.
Can I make it spicier?
Yes, a pinch of red pepper flakes or a sliced chili adds a nice kick.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C), and the juices should run clear.
How long does it keep?
It keeps in the fridge for up to 3 days and freezes well for up to 2 months.
Conclusion
Roman Chicken, or Pollo alla Romana, is a comforting, colorful dish that captures the essence of Italian home cooking. I love how the tender chicken, sweet peppers, and fragrant herbs come together in a simple yet elegant sauce. It’s hearty, flavorful, and always a crowd-pleaser—proof that the best Italian food is made with love and simplicity
Roman Chicken (Pollo alla Romana) is a traditional Italian dish featuring tender chicken simmered with colorful bell peppers, tomatoes, herbs, and olive oil. Rustic, aromatic, and full of Mediterranean flavor, it’s a comforting Roman classic that’s both simple and elegant.
Ingredients
4 chicken leg quarters
4 bell peppers (yellow, orange, red, green), cut into thick strips
1 cup (245 g) fresh tomato sauce
1 cup (24 g) fresh basil leaves, divided
5½ tbsp extra-virgin olive oil, divided
4 large garlic cloves, smashed
½ cup (120 g) chicken stock
¼ tsp dried oregano
1 tsp dried rosemary
1 tsp dried sage
Salt, to taste
Pepper, to taste
Instructions
Preheat the oven to 375°F (190°C). Heat 4 tbsp olive oil in a large cast-iron skillet over medium–high heat.
In a small bowl, combine oregano, rosemary, sage, salt, and pepper. Rub the chicken pieces with 1½ tsp olive oil each and coat evenly with the spice mixture.
Sear the chicken skin-side down for 6 minutes until golden brown. Flip and cook for 1 more minute, then remove from the pan and set aside.
In the same pan, add smashed garlic and sauté for 1 minute. Add sliced bell peppers, a pinch of salt and pepper, and half of the basil. Cover and cook for 5 minutes until peppers soften.
Uncover, stir in the tomato sauce and chicken stock, and simmer for 2–3 minutes to reduce slightly.
Transfer the pepper mixture to a roasting pan, nestle the chicken pieces into the sauce, and bake for 45–50 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Remove from oven, scatter remaining basil on top, and cover with foil. Let rest for 10 minutes before serving.
Notes
Use chicken thighs or breasts instead of leg quarters for a lighter version—adjust cooking time accordingly.
Add sliced onions, olives, or capers for extra depth of flavor.
A pinch of chili flakes or fresh chili can give the dish a gentle heat.
For stovetop-only cooking, cover and simmer on low for 40 minutes instead of baking.
Serve with crusty bread, rice, or roasted potatoes to soak up the sauce.
