Chef John's Roman-Style Chicken Recipe

Name: Chef John's Roman-Style Chicken
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Yield: 6
Ingredients: 6 large bone-in skin-on chicken thighs (about 2 1/2-3 pounds); 2 tablespoons olive oil, divided; 2 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; pinch of cayenne; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 1 yellow onion, sliced; 4 cloves garlic, minced; 1 tablespoon capers; 1 anchovy fillet; 1 cup white wine; 2 cups crushed tomato or tomato sauce; 1/2 cup water; 1 rounded teaspoon chicken bouillon paste; 3 red or orange bell peppers, seeded, cut into 3/8-inch strips; 3 slices prosciutto, cut into strips; chopped Italian parsley, optional

Cook Time: 60 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

6 large bone-in skin-on chicken thighs (about 2 to 3 pounds)
2 tablespoons olive oil, divided
2 teaspoons kosher salt, plus more to taste
teaspoon freshly ground black pepper
1 pinch cayenne pepper
teaspoon dried thyme
teaspoon dried rosemary
teaspoon dried oregano
1 yellow onion, sliced
4 cloves garlic, minced
1 tablespoon capers
1 anchovy filet
1 cup white wine
2 cups crushed tomatoes or tomato sauce
cup water
1 teaspoon chicken bouillon paste
3 red or orange bell peppers, seeded and cut into 3/8-inch strips
3 slices prosciutto, cut into strips
Chopped Italian parsley (optional)

Directions

Use a sharp knife to make 2 cuts through the skin in the center of each chicken thigh, about 1 inch apart, down to the bone. Transfer the thighs to a mixing bowl.
Drizzle the chicken with 2 teaspoons of olive oil and season with salt, black pepper, cayenne, thyme, rosemary, and oregano. Use tongs to toss the chicken until it's evenly coated. Cover and refrigerate for at least 2 hours, or up to 12 hours for best flavor.
Preheat your oven to 350F (180C). Heat the remaining olive oil in a large, oven-safe skillet over medium-high heat.
Once the oil is hot, add the chicken thighs, skin side down. Cook for 5 to 6 minutes, or until a deep golden brown crust forms. Flip the chicken and cook for an additional 3 minutes. Turn off the heat, remove the chicken from the pan, and set it aside.
Turn the heat back on to medium and add the sliced onions to the pan. Cook for a few minutes, stirring occasionally, until the onions start to soften.
Create a space in the center of the pan and add the minced garlic, capers, and anchovy. Stir and mash with the edge of a wooden spoon or spatula for about 1 minute.
Pour in the white wine and increase the heat to high. Cook, stirring occasionally, for a few minutes, until the wine reduces by about half.
Add the crushed tomatoes, water, and chicken bouillon paste. Stir well to combine. Bring the mixture to a boil and cook for 3 to 4 minutes, stirring occasionally, until the liquid reduces slightly.
Add the sliced bell peppers and stir to incorporate evenly.
Scatter about of the prosciutto slices over the top of the mixture in the skillet.
Return the chicken thighs to the skillet, skin side up, spacing them evenly. Place the remaining prosciutto slices between the chicken pieces.
Transfer the skillet to the preheated oven and bake for 40 to 45 minutes, or until the chicken is fully cooked through and the skin is nicely browned.
Remove from the oven and sprinkle with chopped parsley (optional). Serve immediately over olive oil mashed potatoes, rice, or pasta.

Nutrition Facts (per serving)

Calories	Fat	Carbs	Protein
458	27g	11g	40g

Nutrition Breakdown

Total Fat: 27g (34% DV)
Saturated Fat: 7g (36% DV)
Cholesterol: 200mg (67% DV)
Sodium: 1154mg (50% DV)
Total Carbohydrate: 11g (4% DV)
Dietary Fiber: 2g (8% DV)
Total Sugars: 5g
Protein: 40g (80% DV)
Vitamin C: 37mg (41% DV)
Calcium: 70mg (5% DV)
Iron: 3mg (19% DV)
Potassium: 770mg (16% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Consult a medical professional if following a medically restrictive diet.

The Rich Heritage of Roman-Style Chicken

Roman-style chicken, as exemplified by Chef John's recipe, has its roots in the culinary traditions of central Italy, particularly around Rome. Historically, Italian cuisine emphasized simple ingredients combined with bold flavors, often using olive oil, herbs, and local vegetables to create satisfying meals. This style of chicken, braised with tomatoes, peppers, and aromatic seasonings, reflects the Roman penchant for balancing savory, tangy, and slightly briny flavorsa nod to the citys long history of using anchovies, capers, and cured meats to enhance dishes.

Regional Characteristics and Variations

In the Lazio region, where Rome is located, chicken dishes often feature fresh produce such as bell peppers, onions, and tomatoes, alongside locally sourced olive oil and herbs like rosemary, thyme, and oregano. Variations may include different cuts of poultry or the addition of regional specialties like guanciale or prosciutto, as seen in Chef John's take. Compared to southern Italian recipes that might incorporate heavier cheeses or spicier chili peppers, Roman-style chicken emphasizes lighter, well-balanced flavors with a focus on tender, juicy meat and a flavorful sauce that can be enjoyed with potatoes, rice, or pasta.

What Sets It Apart from Similar Dishes

While Italian cuisine has numerous chicken preparations, Roman-style chicken distinguishes itself through its braising technique combined with a medley of complementary ingredients. Unlike Chicken Cacciatore, which often uses mushrooms and olives more prominently, or Pollo alla Milanese, which is breaded and fried, Roman-style chicken is gently seared, then finished in a rich, aromatic sauce featuring wine, capers, and prosciutto. The inclusion of anchovy paste adds subtle umami depth, giving it a distinctive flavor profile that separates it from other regional chicken dishes.

Typical Serving Context

Roman-style chicken is versatile and served in various settings, from casual family dinners to refined Italian trattorias. It pairs exceptionally well with olive oil mashed potatoes, polenta, or simple pasta, allowing the sauce to shine. In restaurants, it is often presented with roasted vegetables or a crisp salad, emphasizing the balance of textures and flavors. The dishs visual appealwith vibrant red and orange peppers atop golden-browned chickenis part of its charm and makes it a favorite for gatherings and special occasions.

Interesting Facts and Culinary Notes

The use of capers and anchovies in Roman-style chicken reflects Romes ancient trading history, where preserved ingredients were essential for flavoring.
Prosciutto, lightly crisped during baking, adds both saltiness and texture, creating layers of taste that complement the tender chicken.
This style of chicken is often cooked in a single pan, making it a convenient yet impressive dish, demonstrating the Italian emphasis on simplicity paired with flavor.
While wine is a traditional component, substitutions like chicken stock or even non-alcoholic broths are possible without compromising the dishs richness.
Roman-style chicken showcases the regional philosophy of less is more, highlighting high-quality ingredients prepared with care rather than complex techniques.

Overall, Chef Johns Roman-style chicken is not only a culinary delight but also a celebration of Roman heritage and the timeless Italian approach of transforming humble ingredients into a dish bursting with flavor.

FAQ about Chef John's Roman-Style Chicken Recipe

You can store the leftovers of this dish in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to reheat it thoroughly before serving.

Yes, this recipe can be made a day ahead. After cooking, allow it to cool completely before storing it in the refrigerator. Reheat it gently in the oven or on the stovetop before serving.

If you prefer not to use white wine, you can substitute it with chicken broth, vegetable broth, or even a combination of lemon juice and water for some acidity.

While bone-in thighs provide a lot of flavor and moisture, you can use boneless chicken thighs if preferred. Just reduce the cooking time slightly, as boneless thighs cook faster.

This dish pairs wonderfully with mashed potatoes, rice, or pasta. For an added twist, serve it with roasted vegetables or a fresh green salad.

Yes! If you prefer more heat, you can increase the amount of cayenne pepper or add some chopped chili peppers to the sauce. Alternatively, a pinch of red pepper flakes can give it a nice kick.

You can use other cured meats like pancetta or serrano ham as substitutes for prosciutto. If you prefer a vegetarian version, you can skip the prosciutto altogether, but the dish will lose some of its depth of flavor.

To keep the chicken skin crispy, make sure to brown the chicken thoroughly in the skillet before adding it to the sauce. When baking, make sure the chicken is positioned skin-side up, and avoid covering it during baking.

While chicken breasts can be used as a substitute, chicken thighs are recommended for this recipe as they are more flavorful and stay moist during the braising process. If using breasts, reduce the cooking time to avoid overcooking.

If you don't have capers, you can substitute them with green olives or a small amount of pickle relish for a similar briny flavor.

Comments

Krisann Eaton

10/06/2025 01:52:54 PM

I highly recommend!! I made this exactly as written, but had to review the video to see where the teaspoon of chicken bouillon paste gets added. It's not in the instructions (just listed as an ingredient). Soooooo delicious!!! I did serve it over mashed potatoes, but I think over egg noodles or rice would be fantastic too. I did not top it with fresh parsley, but think it looks better that way and will do that next time I make it. There will definitely be a next time!

LimeCow3191

02/24/2025 12:57:52 AM

I added 2 shallots to the onion.. It is a great way to make tender and tasty chicken thighs. We will be making it again.

Jeffrey Wolf

04/29/2025 08:33:30 AM

I thought it was VERY good, I was really impressed. I made the recipe exactly as stated and I would encourage others to not leave anything out. I also found the video to be helpful, in knowing how much to reduce the base, etc. Also, the picture shows the recipe assembled and baked in a cast iron Dutch oven, whereas the video shows the browning being accomplished in a nonstick skillet. I used one also, as I didn’t want to risk sticking and messing up that beautiful browned skin! After the browning process, I transferred the juices into my cast iron skillet and finished the rest in there. Also, cut the peppers into 3/8 strips like they say, resist the urge to cut them smaller. My peppers were very large. But in the end, they were not too big once they were cooked. The guy in the video says otherwise they would be lost in the sauce and he’s 100% correct. He’s also correct by mentioning the importance of being patient with the browning process! Don’t flip them until they’re nicely browned. The capers, anchovy, and prosciutto totally made the recipe. If you have more prosciutto than the recipe calls for, put it in! I’d easily double it. In the oven, it crisps up and with the taste and texture, you won’t be disappointed. My advice: watch video, and follow recipe as best as you can.

PeppyIce5864

03/30/2025 12:54:49 AM

Really excellent and unique recipe. Had to substitute chicken broth for the white wine but still turned out great. Added in a small can of sliced black olives which I thought worked well. I sautéed the bell peppers for 3 minutes with the onions, garlic and capers. Just prefer their flavor that way. Served over egg noodles.

Bill Wilkinson

03/26/2025 12:28:29 AM

I rarely make recipes that have less than 100 reviews. But I saw this was Chef John and gave it a free pass. This was amazing....I tried to make this exactly as the recipe calls for, but I am an idiot, and didn't pay attention. Instead of 2 cups of tomatoes I dumped a 28 oz can of diced tomatoes. BUT it still turned out amazing. Chicken was tender and juicy and the flavor balance was perfect (i only made 4 thigns abour 1.8 lbs - wife and I are empty nesters) This was great. Shout out to Chef John! I know some people dont like videos but I am a visual learner and love them. Try this. You will love it and make it early and often!

Gator Lau

03/24/2025 06:50:32 PM

Cheef Three Tweeks sez: Fantastic simply elegant dish. I did sub Poblano chilis for the bell pepper for a stronger chili flavor and less sweetness. I also doubled the garlic and the capers, and probably was a bit heavy handed on the spices except for the salt, which I left out. Overall, a definite keeper.

Scott Hisman

02/27/2025 05:43:31 PM

This meal is absolutely incredible. Another delicious dish from Chef John. I didn't have white wine so I replaced that with a homemade chicken stock and it still turned out amazing. This is one to keep in the recipe book!

Kim Ohlweiler

04/02/2025 11:33:56 AM

I made this recipe exactly as written (except for the mashed potatoes,) and it was a big hit! My husband said he would pay money for it in a restaurant and be very happy. My daughter, a good cook in her own right, said it was really special. I loved it, too! The chicken was so flavorful and tender, and the sauce with the peppers, tomato sauce, wine, prosciutto, and all the other ingredients was amazing! I deep-fried some small Yukon gold potatoes, quartered, and served them on the side. They were perfect dipped in the sauce. This will be a regular from now on!

PerkyStove3180

05/05/2025 02:20:02 AM

So it was a project, but that's why I made sure to follow the directions precisely, and O M friggin G it was MOST DEFINITELY worth it!!!! Never had anything "Roman-style" before but Romeo and Juliet came to mind and call me a hopeless romantic but from that moment on I just couldn't help but to INSIST on giving it a shot. This recipe has been my very first introduction to adding a sardine filet to my chicken sauce. And I've never even HEARD of a caper until now. I served over basmati rice alongside a "break-up pasta" and an old Southern chocolate pecan cake and both my husband and I kept waiting for the "pig-out police" to come kicking in the door because we just couldn't seem to stay in bed and out of the dang gum KITCHEN. I can honestly say this is one I will SO be making again.

Angel M

04/23/2025 11:30:47 PM

This was a wonderful tasty dish! I used brown rice which soaked up the juice which made for an incredible bite. I wouldn't change a thing!

Gayle Colleen

08/22/2025 05:32:32 PM

I have eaten the Roman Chicken on Carnival Cruise several times and I am always happy to see it when we cruise. This recipe is similar to that of Carnival's. Can't wait to make this dish..

Melani Kennedy

05/26/2025 05:52:17 PM

I enjoyed making this for my family. It is flavorful, fun to cook, and people are surprised when they taste it.

Donna Allen

04/12/2025 07:14:45 AM

Seriously, it tastes amazing.

Nelson Luciano TheSalsamen1

04/04/2025 05:00:49 PM

Love it. I'm part Italian and Rican. Thanks for sharing, my Bro!

Pam

03/31/2025 09:38:08 PM

Really good. I will try again.

Penny

03/31/2025 05:46:05 PM

The best Roman-Style chicken I have ever made!

l miller

03/31/2025 01:15:07 PM

This was so delicious, and I highly recommend serving with the olive oil mashed potatoes. My family raved about this dish all evening. I made no changes- perfect as written.

Laura Morris

03/28/2025 10:16:13 PM

This had good flavor, but it was SO SALTY. I didn't add anchovies, praise God! Can't figure out where I went wrong.

evangelos

03/24/2025 08:15:35 PM

None

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Chef John's Roman-Style Chicken Recipe