Chicken Scarpiello Recipe
Chicken, Lemon White Wine, Rosemary, Garlic, Parsley, Roasted Cherry Tomatoes, Caramelized Onion, Roasted Veggies and Potato Wedges.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Roasted Vegetables & Potatoes
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs with lemon juice, white wine, chopped rosemary, minced garlic, salt, and black pepper. Cover and let it marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavor.
- 2
Brown the Chicken
In a large skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the marinated chicken thighs, skin side down, and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove from the skillet and set aside.
Roasting the Vegetables
- 3
Prepare the Vegetables
In a large bowl, toss together the cherry tomatoes, sliced onion, bell peppers, zucchini, and potato wedges with olive oil, salt, and black pepper.
- 4
Roast the Vegetables
Preheat the oven to 400°F (200°C). Spread the vegetable mixture on a baking sheet in a single layer. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelized, stirring halfway through.
Cooking the Chicken
- 5
Combine Chicken and Veggies
In the same skillet used for the chicken, add the roasted vegetables and the chicken thighs (along with any remaining marinade) back to the skillet. Cover and simmer on low heat for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Final Touch
- 6
Garnish and Serve
Remove from heat and garnish with fresh chopped parsley. Serve hot with the roasted vegetables and enjoy your Chicken Scarpiello!