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Chicken Puttanesca

Ingredients

Scale
  • 2 whole chickens (cut into 8 pieces ) or 8 legs and thighs halved (16 pieces)
  • 1 red onion
  • 1 yellow onion
  • 1 pack baby peppers
  • 1 bag baby carrots
  • 2 Japanese eggplants
  • 3 cloves garlic- smashed
  • 1 bottle store-bought Puttanesca sauce
  • Salt and pepper
  • 3 TBS Herb de Provence

Instructions

Preheat oven to 375 F/ 190 C

Season the chicken generously with salt and pepper and Herb de Provence.

Chop the onions, peppers, and eggplant into chunks. Place the cut veggies and carrots into a roasting dish. Top with garlic and Puttanesca sauce. Toss to coat.

Roast in the oven for 1-hour turning mid-way. Remove the chicken and set it aside.

Continue roasting the veggies till water cooks off and the sauce thickens.

Heat the grill and cook the chicken pieces on medium heat for 5 minutes a side to give them nice grill lines.

Top the chicken with the veggie sauce. Garnish with some fresh parsley. Serve alongside some roasted potatoes or a green salad.

SERVES 6

Find it online: https://melissamayo.com/recipe/chicken-puttenesca/