Roman-Style Chicken with Olive Oil Mashed Potatoes

Chef John’s Roman-Style Chicken is a cozy, flavor-packed dish that instantly transports your kitchen to the sun-drenched hills of Italy. Braised chicken thighs are nestled in a rich medley of tomatoes, sweet bell peppers, and aromatic herbs, all brought together with a savory touch of prosciutto and a spark from briny capers and anchovy. This recipe masterfully layers classic Roman flavors with foolproof steps, resulting in impossibly tender chicken and an unforgettable sauce perfect for spooning over olive oil mashed potatoes.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity: classic pantry staples and a few lovely fresh ingredients come together in perfect harmony. Each one contributes something crucial, whether it’s deep umami, aromatic complexity, or that essential pop of color.

• Chicken thighs: Choose bone-in, skin-on for maximum flavor and succulence during braising.
• Olive oil: Helps crisp the skin and brings a fruity richness to the sautéed veggies and sauce.
• Kosher salt, freshly ground black pepper, and cayenne pepper: Essential for seasoning and building subtle layers of heat.
• Dried thyme, rosemary, and oregano: This classic herb blend provides that earthy, unmistakable Italian essence.
• Yellow onion: Sweet and mellow, the onions become meltingly tender in the sauce.
• Garlic: A must for depth and traditional Italian flavor!
• Capers: Add bright, briny pops to keep the richness in balance.
• Anchovy filet: Melts into the sauce for a subtle, savory lift (even skeptics become fans here).
• Crushed tomatoes or tomato sauce: The base of a luscious, vibrant sauce.
• Water and chicken bouillon paste: Enhances the sauce’s body and rounds out savory flavors.
• Red or orange bell peppers: Provide a gorgeous color contrast and sweetness.
• Prosciutto: Smoky, salty ribbons bake into irresistible bursts of flavor.
• Chopped Italian parsley (optional): For a hit of freshness and color to finish.

How to Make Chef John’s Roman-Style Chicken

Step 1: Prep and Marinate the Chicken

Start by using a sharp knife to make two clean cuts through the skin at the center of each thigh, right down to the bone—about an inch apart. This trick lets all those seasonings seep deep inside and ensures supremely flavorful, juicy chicken. Toss the thighs in a bowl with olive oil, plenty of kosher salt, black and cayenne pepper, plus those dried herbs. Make sure each piece is coated, then cover and refrigerate for at least two hours (or up to twelve for even more flavor infusion!).

Step 2: Sear for Flavor and Color

Preheat your oven to 350 F. Heat the remaining olive oil in a large, oven-safe skillet over medium-high heat. Brown the chicken, skin side down, until it develops a deeply golden crust (about 5 to 6 minutes). Flip and cook for another few minutes. Remove the chicken to a plate. This step locks in juices and creates those irresistible crispy bits for the sauce.

Step 3: Build the Sauce Base

Reduce the heat to medium, then add your sliced onions to the pan. Let them soften, stirring occasionally. Now clear a small spot in the center and add the garlic, capers, and anchovy. Gently mash and stir for about a minute—the anchovy will simply melt away into the base, imparting a beautiful savory note without a “fishy” taste.

Step 4: Deglaze and Enrich the Sauce

Raise the heat and add the crushed tomatoes, water, and bouillon paste. Stir everything together and bring to a simmer for a few minutes to let the sauce thicken slightly and the flavors meld.

Step 5: Layer, Bake, and Finish

Add your bell pepper strips and most of the prosciutto, giving everything a gentle stir. Place the browned chicken thighs on top, keeping the skin side up. Tuck any remaining prosciutto snugly between the pieces. Slide the skillet into the oven and bake for 40 to 45 minutes until the chicken is fully cooked and deliciously bronzed. Top with chopped parsley and serve hot, preferably over creamy olive oil mashed potatoes to soak up every drop of that extraordinary sauce.

How to Serve Chef John’s Roman-Style Chicken

Garnishes

Finish your Chef John’s Roman-Style Chicken with a shower of chopped Italian parsley for brightness and a touch of color. A scattering of lemon zest or a drizzle of quality olive oil never hurts, giving an extra layer of freshness and indulgence to every plate.

Side Dishes

This dish absolutely shines over a bed of olive oil mashed potatoes, where all that savory, tomato-rich sauce can be fully enjoyed. Rice or a tangle of buttered pasta also work wonders. Round out your meal with a bright green salad or some roasted seasonal vegetables on the side.

Creative Ways to Present

Try presenting Chef John’s Roman-Style Chicken family-style in its rustic skillet for a dramatic, communal experience—just add crusty bread for dipping. For a more elegant approach, plate each chicken thigh on a creamy pillow of mashed potatoes, spoon over generous amounts of sauce, then add artful scatters of prosciutto crisps and fresh herbs.

Make Ahead and Storage

Storing Leftovers

Leftover Chef John’s Roman-Style Chicken keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors will intensify and mingle deliciously overnight, making it a terrific next-day lunch or dinner option.

Freezing

This chicken freezes surprisingly well! Let it cool completely, then transfer portions (with plenty of sauce) to freezer-safe containers. It will keep for up to three months. Thaw overnight in the fridge before reheating.

Reheating

For the best results, reheat gently on the stovetop over low heat, adding a splash of water or chicken broth if the sauce needs thinning. Alternatively, individual portions can be microwaved—just keep the heat medium and loosely cover to maintain juiciness.

FAQs

Can I use boneless, skinless chicken for Chef John’s Roman-Style Chicken?

While you can substitute boneless, skinless thighs, you’ll miss out on some of the depth and richness that bone-in, skin-on pieces provide. The crisp skin and slow braising around the bone really do make Chef John’s Roman-Style Chicken extra special, but feel free to adapt to your preference!

Is there a substitute for anchovy if I don’t have any?

If you’re out of anchovy filet (or can’t eat fish), try a splash of Worcestershire sauce or a few extra capers for that umami kick. The anchovy melts into the sauce, so it’s worth trying at least once for the authentic Roman flavor.

Can I prepare the chicken the night before?

Absolutely! In fact, marinating the chicken overnight lets the seasonings really permeate and tenderize the meat, resulting in an even richer finished dish.

How can I make this dish gluten-free?

Chef John’s Roman-Style Chicken is naturally gluten-free as written, just make sure your bouillon paste and any sides (such as pasta or bread) are also gluten-free if you’re serving someone with celiac or gluten sensitivity.

Final Thoughts

If you’re craving a meal that feels both rustic and refined, bursting with colors and bold Mediterranean flavors, Chef John’s Roman-Style Chicken is simply unbeatable. This is the kind of recipe that wins you rave reviews and brings everyone to the table—so don’t hesitate, give it a try and let your kitchen fill with the irresistible scents of Rome!

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