Roasted Chicken Scarpariello Recipe
Make Roasted Chicken Scarpariello Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetables & Add-ins
Scarpariello Sauce
Method
Chicken & Marinade
- 1
Prep and marinate
Pat the chicken pieces dry with paper towels. In a large bowl combine 3 tbs olive oil, minced garlic, 2 tbs lemon juice, 1 tsp dried oregano, 1 tsp cracked black pepper and 1 tbs coarse salt. Add the chicken pieces and rub the marinade under the skin where possible and all over. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- 2
Preheat oven
Preheat the oven to 200°C (400°F). Position an oven rack in the middle.
Vegetables & Add-ins
- 3
- 4
Brown sausages and sweat vegetables
Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add the sausage pieces, cut side down, and brown 2–3 minutes per side until golden but not fully cooked through. Remove sausages to a plate. Add the sliced onion and red pepper to the pan with a little oil if needed and cook 4–5 minutes until softened and beginning to color. Add the halved potatoes and cook 4 minutes, shaking pan occasionally so they pick up color. Return sausages to the pan and tuck them among the vegetables. Scatter the sliced peperoncini and 2 tsp rinsed capers over top.
Roasting & Scarpariello Sauce
- 5
Arrange chicken and deglaze
Arrange the marinated chicken pieces, skin-side up, on top of the sausage-and-vegetable mixture in a single layer. Transfer the skillet to the stovetop over medium-high heat. Add 120 ml dry white wine to the pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.
- 6
Add stock and tomato paste
Stir in 120 ml chicken stock and 1 tbs tomato paste, mixing to dissolve the paste. Add the lemon zest and 30 ml fresh lemon juice. Bring the liquid to a gentle simmer. Taste and adjust seasoning with a little salt and pepper if needed.
- 7
Roast
Transfer the skillet to the preheated oven and roast uncovered for 30–35 minutes, or until the chicken reaches 74°C (165°F) at the thickest part and the potatoes are tender. Spoon pan juices over the chicken halfway through cooking to keep it moist and help crisp the skin. If the skin begins to burn, tent loosely with foil.
- 8
Finish sauce
Remove the skillet from the oven. Transfer the chicken and sausages to a warm platter and tent with foil. Place the skillet back on the stovetop over medium heat. Stir in 30 g unsalted butter and 3 tbs chopped fresh parsley into the pan juices; swirl until butter melts and sauce is glossy. Adjust lemon or salt to taste.
- 9