Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Chicken Calabrese

Recipe bykimberday

My mom used to make this dish but I found a few recipes online and adapted for my own tastes. Here is what I ended up with.


Chicken parts (breasts, thighs, drumsticks) - however many you want
5-6 plum tomatoes, cut up into 1" pieces
1/2 lb. Yukon Gold or red new potatoes cut into quarters (I mixed and used both)
1 large yellow onion, cut into 1/2" pieces
3 garlic cloves, thinly sliced and then chopped
1 tbsp of good dried oregano, or 3 tbsp fresh oregano (I used dried from my garden)
Hot pepper flakes
Cayenne pepper
Olive oil
Coarse kosher salt and pepper

  1. Preheat oven to 450F.
  2. Lay the onion, garlic, potatoes and tomatoes on the bottom of a roasting pan.
  3. Lay the chicken pieces on top and drizzle the everything with olive oil. Sprinkle liberally with kosher salt and pepper.
  4. Pinch oregano over the chicken pieces.
  5. With your hands, mix the vegetables w/ the chicken to coat everything, then rearrange the chicken parts on top of the veggies again (skin side up).
  6. Sprinkle the chicken w/ some hot pepper flakes and cayenne pepper to taste
  7. Bake for about 50 minutes, until skin is nice and crispy. Let the chicken rest for a few minutes. (I turned my chicken over after 45 minutes because the skin was getting too crispy and then cooked for 15-20 minutes more)



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook