Italian
Chicken cacciatore with roasted potatoes
55 min · 4 servings · Whole table
A general recipe. Not a meal plan or medical advice.
Save stores only the recipe id on this browser. We do not ask for health information.
Ingredients
- 1000 g (35.3 oz) bone-in chicken thighs
- 600 g (21.2 oz) yellow potatoes, wedges
- 1 piece onion, sliced
- 2 piece bell peppers, sliced
- 3 clove garlic cloves, sliced
- 400 g (14.1 oz) crushed tomatoes
- 1 tsp dried oregano
- 20 ml (0.08 cup) olive oil
- 1 tsp salt
- 240 ml (1 cup) chicken broth
Allergens
This recipe does not include nuts, dairy, gluten, or eggs.
Steps
- Heat the oven to 425°F (220°C). Toss the potatoes with half the oil and a pinch of salt. Roast them on a sheet pan until they are browned.
- Salt the chicken. Brown it in the rest of the oil in a wide pot, then set it aside.
- In the same pot, cook the onion, peppers, and garlic until soft. Stir in the tomatoes, oregano, and broth.
- Return the chicken to the pot. Cover and simmer until the chicken is cooked through.
- Serve the chicken and sauce with the roasted potatoes.
Make it work for kids. The sauce is tomato, not spicy. Potatoes can be mashed on the plate.
Plate guide. Plate guide for a smaller portion, including if you use a GLP-1 medication: eat the chicken first, then the peppers, and keep the potatoes to about 1/2–3/4 cup. Cook the full family amount; everyone else takes a regular plate. General guidance, not medical advice.
General note. These tips are for adults who are eating less; kids take a regular plate. Serve the protein and vegetables first, then the starch. Have a glass of water alongside.
Nutrition per serving (estimate)
- 580 kcal
- 42 g protein
- 6 g fiber
- 36 g carbs
- 26 g fat
- 700 mg sodium
Estimate per serving. Values vary by brand and portion. This is not a live USDA FoodData Central calculation and it is not a dietitian’s analysis.
General recipes for wellness. Not a meal plan or medical advice. Talk to your provider about your nutrition needs.