Roast Chicken Cacciatore Recipe

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Roast Chicken Cacciatore
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  1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
  2. In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/3 of the rosemary-basil mixture under skin and spread evenly over breast. Place 6 garlic cloves and 3 rosemary sprigs in body cavity. Sprinkle chicken lightly with salt and pepper.
  3. Rinse, stem, and seed red and yellow bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Rinse and core tomatoes; cut in half lengthwise. Distribute peppers, onions, and remaining garlic around chicken in pan; spread level. Set tomatoes, cut side up, on pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture, 1 teaspoon salt, and 1/4 teaspoon pepper; drizzle with olive oil.
  4. Roast in a 425° regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours.
  5. Insert a carving fork into chicken cavity, piercing carcass. Lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter; let rest in a warm place about 15 minutes. With a slotted spoon, transfer vegetables to a shallow bowl; sprinkle with olives and keep warm.
  6. Skim and discard fat from pan; add vinegar, wine, broth, and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.
  7. Garnish platter with remaining rosemary sprigs. Carve chicken and serve with vegetables. Add pan juices and salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8887.65 Kcal (37211 kJ)
Calories from fat 5164.73 Kcal
% Daily Value*
Total Fat 573.86g 883%
Cholesterol 3265.2mg 1088%
Sodium 5133.32mg 214%
Potassium 11559.34mg 246%
Total Carbs 175.96g 59%
Sugars 97.33g 389%
Dietary Fiber 39.32g 157%
Protein 674.96g 1350%
Vitamin C 1373.1mg 2289%
Vitamin A 27.2mg 907%
Iron 502.5mg 2792%
Calcium 819.9mg 82%
Amount Per 100 g
Calories 132.96 Kcal (557 kJ)
Calories from fat 77.26 Kcal
% Daily Value*
Total Fat 8.58g 883%
Cholesterol 48.85mg 1088%
Sodium 76.79mg 214%
Potassium 172.93mg 246%
Total Carbs 2.63g 59%
Sugars 1.46g 389%
Dietary Fiber 0.59g 157%
Protein 10.1g 1350%
Vitamin C 20.5mg 2289%
Vitamin A 0.4mg 907%
Iron 7.5mg 2792%
Calcium 12.3mg 82%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 224.8
  • 225

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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