Spicy Sicilian Baked Chicken
Dive into the bold and vibrant flavors of Sicily with this Spicy Sicilian Baked Chicken recipe. Juicy bone-in, skin-on chicken thighs are seared to golden perfection, then baked in a tantalizing sauce of crushed tomatoes, briny capers, kalamata olives, sun-dried tomatoes, and a touch of heat from red chili flakes. Fragrant rosemary and a dash of dry white wine elevate the dish to gourmet status, while a finishing sprinkle of melted Parmesan adds irresistible richness. Perfect for a comforting family dinner or an impressive weekend meal, this easy-to-follow recipe comes together in under an hour. Serve alongside crusty bread, pasta, or roasted vegetables to soak up every last drop of the savory Sicilian-inspired sauce.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons capers
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup sun-dried tomatoes, chopped
- 3 tablespoons lemon juice
- 0.25 cup dry white wine
- 1 cup crushed tomatoes (canned)
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly ground
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them generously with sea salt and black pepper on both sides.
In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs, skin-side down, until the skin is golden-brown and slightly crispy, about 5 minutes. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the minced garlic and red chili flakes, sautéing for about 30 seconds until fragrant.
Stir in the chopped rosemary, capers, kalamata olives, and sun-dried tomatoes. Cook for 2 minutes, stirring occasionally.
Deglaze the skillet by pouring in the white wine and scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Add the crushed tomatoes and lemon juice to the skillet, stirring to combine. Let the sauce simmer for 5 minutes to allow the flavors to meld.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle the grated Parmesan cheese evenly over the chicken and bake for an additional 5 minutes to melt the cheese.
Remove the skillet from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Serve hot with crusty bread, roasted vegetables, or a side of pasta for a complete meal.
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 6180 mg | 269% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 30.8 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4276 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
