Description
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.
- Prep Time: 5 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Baked and Simmered
- Cuisine: Italian
Nutrition
- Serving Size: 1 leg quarter with sauce
- Calories: 480
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
