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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and season them generously with sea salt and black pepper on both sides.

Step 3

In a large oven-safe skillet or baking dish, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Stir in the chopped rosemary, capers, kalamata olives, and sun-dried tomatoes. Cook for 2 minutes, stirring occasionally.

Step 7

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.

Step 8

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.

Step 9

Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce.

Step 10

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).

Step 11

Sprinkle the grated Parmesan cheese evenly over the chicken and bake for an additional 5 minutes to melt the cheese.

Step 12

Remove the skillet from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Step 13

Serve hot with crusty bread, roasted vegetables, or a side of pasta for a complete meal.

Nutrition Facts

Serving size	(1537.8g)

Amount per serving	% Daily Value*
Calories	3011.4

Total Fat 231.0g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 749mg	0%
Sodium 6179.6mg	0%
Total Carbohydrate 63.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 30.8g
Protein 183.9g	0%

Vitamin D 0IU	0%
Calcium 551.7mg	0%
Iron 17.2mg	0%
Potassium 4275.8mg	0%

*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.

Source of Calories

Fat: 67.7%

Protein: 24.0%

Carbs: 8.3%