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Zesty Roman Chicken with Roasted Potatoes and Capers
medium
Dinner
Roman-inspired
Zesty Roman Chicken with Roasted Potatoes and Capers
10m
Vorbereitung
50m
Kochen
4
Portionen
815
Aufrufe
1 Fotos • Zum Anzeigen tippen
Experience a bright, Mediterranean-inspired dinner featuring crispy chicken thighs and tender potatoes finished in a savory, wine-infused pan sauce. This elegant one-pan meal eschews traditional tomato bases for a sophisticated profile of aromatic rosemary, briny capers, and umami-rich anchovies.
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4
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Zutaten
- ✓0.9 kg bone-in, skin-on chicken thighs
- ✓0.5 kg waxy potatoes (Yukon Gold or fingerling), cut into 1-inch chunks
- ✓75 ml olive oil
- ✓15 ml fresh rosemary, finely chopped
- ✓4 fillets anchovy fillets, minced
- ✓2 cloves garlic cloves, smashed and peeled
- ✓30 ml drained capers
- ✓180 ml dry white wine
- ✓45 ml white wine vinegar
- ✓30 ml fresh parsley, chopped
- ✓to taste Kosher salt
Anleitung
1
Preheat your oven to 218 °C. Pat the chicken dry and season generously with salt.
💡
Tipp:Drying the skin thoroughly is essential for achieving a golden, crispy crust.
2
Place the chicken skin-side down in a cold, large heavy-bottomed skillet with 15 ml of oil. Turn heat to medium and sear undisturbed for 15 minutes until the skin is deeply browned and rendered.
💡
Tipp:Starting with a cold pan ensures the fat renders effectively without burning the exterior.
3
In a mixing bowl, toss the potato chunks with the rosemary, minced anchovies, garlic, capers, 30 ml of oil, and a pinch of salt.
💡
Tipp:Tossing the aromatics with the potatoes ensures the flavors infuse the vegetables while they roast.
4
N/A
5
Remove chicken to a plate. Place the skillet back over medium heat, stir in the vinegar and 30 ml of water, and simmer for 5 minutes until the sauce glazes the potatoes.
💡
Tipp:If the sauce looks too oily, whisk in an extra tablespoon of water to emulsify the pan juices into a glossy finish.
6
N/A
Roman Chicken
One-Pot
Poultry
Mediterranean
Dinner
Gluten-Free
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