Chicken, Roasted Pepper & Potato Gratinato
This one pan chicken dinner is so flavorful! Peperoni Gratinati is one of my very favorite things to eat and combining it with roasted chicken and potatoes is perfection. I roast the peppers myself but the jarred ones can work as well.
Chicken, Roasted Pepper & Potatoes Gratinato
A delicious One Pan Dinner full of Italian flavors!
Ingredients
- 3 lbs Chicken Thighs & Legs, Skin on
- 5 medium Potatoes, cut into 2 inch pieces
- 3 Bell Peppers or Jarred Roasted Peppers
- 2 tbsp Capers, chopped
- 4 Anchovy Filets, chopped
- 1/3 cup Kalamata Olives
- 4 cloves Garlic, minced small
- 1 tbsp Garlic powder
- 1 tbsp Dried Oregano
- 1/4 cup Plain Breadcrumbs
- Olive oil for drizzling
- Salt & Pepper to taste
Instructions
- If roasting your own peppers, place peppers on parchment lined baking sheet. Roast under the broiler and char on all sides. Watch it carefully and turn as soon as one side is charred.
- Place into a bowl and cover for 30 mins.
- Peel the skin off and deseed the peppers. Do this over a bowl so you catch all the juices from the pepper, that is amazing flavor!
- Strain the seeds out of the juices and add to the peppers.
- Preheat the oven to 400℉.
- Pat the chicken dry with paper towels. Season the chicken with salt, pepper and garlic powder on both sides.
- Peel and cut potatoes and place in cold water until ready to use.
- Mince the garlic, chop the capers and anchovies.
- To a large baking dish add the roasted peppers, capers, garlic, anchovies, and olives. Season with salt and pepper to taste, but remember that the capers, olives and anchovies are salty so don't add too much salt.
- Sprinkle with dried oregano and a healthy drizzle of olive oil and mix well to coat everything.
- Place the seasoned chicken on top of the potatoes and roasted peppers.
- Sprinkle everything with breadcrumbs and another drizzle of olive oil.
- Place in the oven at 400℉ for 45 mins – 1 hour.
