Zesty Roman Chicken with Roasted Potatoes and Capers
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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.
Yumzy
Public Recipe
Ingredients
- ✓2 pounds bone-in, skin-on chicken thighs
- ✓1 pound waxy potatoes (Yukon Gold or fingerling), cut into 1-inch chunks
- ✓5 tablespoons olive oil
- ✓1 tablespoon fresh rosemary, finely chopped
- ✓4 fillets anchovy fillets, minced
- ✓2 cloves garlic cloves, smashed and peeled
- ✓2 tablespoons drained capers
- ✓0.75 cup dry white wine
- ✓3 tablespoons white wine vinegar
- ✓2 tablespoons fresh parsley, chopped
- ✓to taste Kosher salt
Instructions
Preheat your oven to 425°F. Pat the chicken dry and season generously with salt.
💡 Tip: Drying the skin thoroughly is essential for achieving a golden, crispy crust.
Place the chicken skin-side down in a cold, large heavy-bottomed skillet with 1 tablespoon of oil. Turn heat to medium and sear undisturbed for 15 minutes until the skin is deeply browned and rendered.
💡 Tip: Starting with a cold pan ensures the fat renders effectively without burning the exterior.
In a mixing bowl, toss the potato chunks with the rosemary, minced anchovies, garlic, capers, 2 tablespoons of oil, and a pinch of salt.
💡 Tip: Tossing the aromatics with the potatoes ensures the flavors infuse the vegetables while they roast.
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Remove chicken to a plate. Place the skillet back over medium heat, stir in the vinegar and 2 tablespoons of water, and simmer for 5 minutes until the sauce glazes the potatoes.
💡 Tip: If the sauce looks too oily, whisk in an extra tablespoon of water to emulsify the pan juices into a glossy finish.
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