Roman Chicken - Pollo alla Romana

Roman Chicken - Pollo alla Romana

If you've been to Rome you know already how famous is this chicken recipe. If not, well then try this recipe out and let us know what you think!
4.72 from 7 votes
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Course: Secondi
Cuisine: Italian
Keyword: chicken, peppers, pollo
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 2276kcal
Author: Nonna Box


  • 4 chicken leg quarters
  • 4 bell peppers yellow, orange, red, green. Cut in thick strips
  • 1 cup tomato sauce fresh
  • 1 cup basil leaves fresh
  • 5 1/2 tablespoons extra-virgin olive oil divided
  • 4 large garlic cloves smashed
  • 1/2 cup dry white wine like pinot grigio
  • 1/4 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • to taste Salt
  • pepper pepper


  • Preheat oven to 375°F.
  • Heat a large cast-iron skillet over medium-high heat and add 4 tablespoons of the olive oil.
  • In a small bowl, combine the dry herbs with salt and pepper.
  • Coat each piece of chicken with 1 1/2 teaspoons of olive oil.
  • Sprinkle the spice rub over the chicken and massage well.
  • Place the chicken skin-side down in the skillet and cook for 6 minutes or until browned. Turn the chicken over and cook for 1 additional minute. Transfer to a dish and set aside.
  • Add the garlic to the pan and sauté for 1 minute, stiring continuously. Stir in the bell peppers, salt and pepper, and half of the basil.
  • Cover and cook for 5 minutes.
  • Uncover, add the tomato sauce and wine, and cook until the alcohol evaporates.
  • Transfer the peppers and sauce to a roasting pan, add the chicken, and bake for 45-50 minutes or until the internal temperature reaches 165°F.
  • Remove from the oven, add the rest of the basil, cover with foil, and let rest for 10 minutes before serving.


Calories: 2276kcal | Carbohydrates: 51g | Protein: 103g | Fat: 175g | Saturated Fat: 36g | Cholesterol: 566mg | Sodium: 1758mg | Potassium: 3204mg | Fiber: 14g | Sugar: 31g | Vitamin A: 17680IU | Vitamin C: 633.1mg | Calcium: 186mg | Iron: 10.3mg
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