Roasted Chicken Cacciatore

Name: Roasted Chicken Cacciatore
Prep time: 4 h 30 min
Cook time: 45 min
Total time: 5 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 clove garlic (peeled and smashed); 1/2 teaspoon onion powder; 1 teaspoon fennel seed (toasted); 1 teaspoon dried oregano; 3/4 teaspoon kosher salt; 1/2 teaspoon smoked paprika; 3 tablespoons tomato vegetable juice (such as V-8); 3 tablespoons extra virgin olive oil; 1 3 pound chicken, cut into 6 pieces; 3 cups diced bread; 2 tablespoons olive oil; 1 1/2 cup freshly grated parmesan (divided); 1 cup cherry tomatoes (halved); 1 small fennel (sliced thin); 1/2 cup basil leaves (torn); 1 tablespoon lemon juice (from 1 lemon); additional olive oil to finish (optional)

270 MINPrep Time

45 MINCook Time

4Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This roasted chicken is served Cacciatore style, which in Italian means “hunter’s style” (which, translated into French, is chasseur, and in fact refers to a very similar dish). It brings together some of my favorite Italian flavors. The marinade for the chicken is super simple — just combine garlic, onion powder, fennel seed, oregano, salt, paprika, tomato juice and olive oil in the food processor, coat the chicken and let it sit for a few hours in the refrigerator.

Instead of your average bed of vegetables, this roasted chicken is served over a delicious bread salad full of toasted croutons, fennel, cherry tomatoes and parmesan cheese. It's perfect for Sunday supper or a dinner party with friends!

Roasted Chicken Cacciatore

Prep Time

270 minutes

Cook Time

45 minutes

Ingredients

1 clove garlic (peeled and smashed)
1/2 teaspoon onion powder
1 teaspoon fennel seed (toasted)
1 teaspoon dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon smoked paprika
3 tablespoons tomato vegetable juice (such as V-8)
3 tablespoons extra virgin olive oil
1 3 pound chicken, cut into 6 pieces

For the Salad:

3 cups diced bread
2 tablespoons olive oil
1 1/2 cup freshly grated parmesan (divided)
1 cup cherry tomatoes (halved)
1 small fennel (sliced thin)
1/2 cup basil leaves (torn)
1 tablespoon lemon juice (from 1 lemon)
additional olive oil to finish (optional)

Instructions

As seen on: Giada In Italy, Episode 5. Giada's Daily Special.
To the bowl of a small food processor add the garlic, onion powder, fennel seed, oregano, salt, paprika, vegetable juice and olive oil. Puree until it forms a rough paste. Place the chicken pieces in a resealable plastic bag. Add the paste to the bag and rub the marinade all over the chicken pieces. Seal the bag and let marinade in the refrigerator for at least 4 hours or up to 8 hours.
Preheat the oven to 400 degrees F. Place one rack in the middle of the oven and another in the top third of the oven.
Remove the chicken from the bag and place on a rimmed baking sheet. Place in the oven on the middle rack and bake for 30 minutes.
Meanwhile, in a large bowl, toss the diced bread cubes with the olive oil and 1/2 cup of the parmesan cheese. When the 30 minutes has elapsed, remove the tray from the oven and scatter the bread cubes around the chicken pieces. Place the tray back in the oven, this time on the top third, for an additional 15 to 20 minutes or until the bread is toasted and the chicken is golden brown and cooked to 160 degrees. Allow the chicken to rest for 10 minutes.
To the same large bowl add the tomatoes, fennel, basil, lemon juice, the toasted bread cubes, the remaining parmesan cheese and all of the juices from the chicken tray. Add a bit of olive oil if needed depending on the amount of juice from the chicken. Toss well with a large spoon. Serve the bread salad along side the roasted chicken.