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5 from 3 votes

Roast Chicken Cacciatore

A fast and nontraditional approach, using a whole roasted chicken and slices of potatoes.
Servings: 4


  • 1 small whole chicken
  • 1 teaspoon sea salt
  • 1 large sweet onion
  • 2 large potatoes unpeeled
  • 1 24 ounce can organic diced or crushed Italian tomatoes
  • 2 teaspoons crushed red pepper less if you want it less spicy
  • 1 tablespoon dried Italian herbs or use the following fresh herbs
  • several sprigs of fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • black pepper
  • 3 garlic cloves peeled
  • Handful cured Italian olives can substitute with 1 teaspoon capers


  • Salt and cover with plastic for refrigerate for 24 hours.
  • Prior to baking bring chicken to near room temperature.
  • Preheat oven to 350.
  • Rinse chicken in and out. Pat dry. Sprinkle with dried herbs and crushed red pepper in and out. Season again with salt and black pepper.
  • Slice onion and potatoes a medium thickness.
  • Place chicken in large baking dish (enough to give room for potatoes and tomatoes.
  • Layer potatoes and onions around the chicken. Season with salt and pepper.
  • Pour tomatoes over the potatoes and onions. Add in olives and garlic.
  • Bake for 1 1/2 hours. Allow to rest 15 minutes before carving chicken.
  • Serve chicken with tomatoes and potatoes. Add some of the sauce to the chicken.


Make sure to spoon the tomato mixture over the chicken as you are serving it. If you use a larger chicken, add more ingredients. You can always double the potatoes, onions and tomatoes at anytime if you want more sauce. You can also quarter your potatoes and onions. I just happened to like them getting a little crispy as slices, and I prefer my onions sliced, because they caramelize in the juices.