Roasted Chicken Cacciatore
Elevate your weeknight dinner game with this Roasted Chicken Cacciatore, a hearty Italian classic packed with bold, rustic flavors. Tender, bone-in chicken thighs are seared to golden perfection and oven-roasted in a rich, savory sauce brimming with juicy crushed tomatoes, sweet bell peppers, earthy cremini mushrooms, and fragrant herbs like oregano, thyme, and rosemary. A splash of dry white wine adds a subtle depth, while a finishing touch of fresh parsley makes this dish as vibrant as it is comforting. This one-pot wonder is easy to prepare and perfect for entertaining or a cozy family meal. Pair it with crusty bread, pasta, or rice to savor every drop of the luscious sauce. With a prep time of just 20 minutes and a mouthwatering aroma filling your kitchen, this Roasted Chicken Cacciatore will quickly become a household favorite!
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers (red and yellow), sliced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 0.5 cup dry white wine
- 28 ounces crushed tomatoes
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the chicken thighs dry with paper towels and season them on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Step 3
Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes until the skin is golden brown. Flip and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sliced bell peppers. Sauté for 5 minutes until softened.
Step 5
Add the minced garlic and sliced mushrooms. Cook for an additional 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Step 6
Deglaze the pan by pouring in the white wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Step 7
Stir in the crushed tomatoes, chicken broth, dried oregano, dried thyme, and fresh rosemary. Bring the sauce to a simmer and adjust the seasoning with the remaining 0.5 teaspoon of salt if needed.
Step 8
Return the seared chicken thighs to the skillet, skin side up, nestling them into the sauce. Spoon some of the sauce over the chicken.
Step 9
Transfer the skillet to the preheated oven and roast for 45-50 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 10
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Step 11
Serve the Roasted Chicken Cacciatore with crusty bread, pasta, or rice to soak up the flavorful sauce. Enjoy!
Nutrition Facts
| Serving size | 2716.9 grams (2716.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2951 |
| Total Fat 200.50g | 257% |
| Saturated Fat 50.70g | 254% |
| Polyunsaturated Fat 4.00g | |
| Cholesterol 729mg | 243% |
| Sodium 4657mg | 202% |
| Total Carbohydrate 88.20g | 32% |
| Dietary Fiber 23.50g | 84% |
| Total Sugars 49.70g | |
| Protein 183.70g | 367% |
| Vitamin D 23IU | 114% |
| Calcium 363mg | 28% |
| Iron 18mg | 99% |
| Potassium 5600mg | 119% |
Source of Calories