Chef John's Roman-Style Chicken

Prepare the Chicken: Using a sharp knife, make two shallow cuts through the skin of each chicken thigh, about one inch apart. This helps the chicken cook evenly and allows the flavors to penetrate. Place the thighs in a mixing bowl. (5 minutes)

Marinate: Drizzle the chicken with 2 teaspoons of olive oil, then season generously with salt, black pepper, cayenne, thyme, rosemary, and oregano. Toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 12 hours for maximum flavor. (2 hours)

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C).

Sear the Chicken: Heat the remaining olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear until a deep golden-brown crust forms, about 5-6 minutes. Flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside on a plate. (10 minutes)

Sauté Aromatics: Reduce the heat to medium. Add the sliced onion to the skillet and cook, stirring occasionally, until softened, about 3-4 minutes. Create a well in the center of the pan and add the minced garlic, capers, and chopped anchovy. Cook, stirring and mashing with a wooden spoon, for about 1 minute until fragrant. (5 minutes)

Deglaze and Simmer: Pour in the white wine and increase the heat to high. Cook, stirring occasionally, until the wine has reduced by about half, about 3-4 minutes. Add the crushed tomatoes, water, and chicken bouillon paste. Stir to combine and bring to a simmer. Cook, stirring occasionally, until the sauce has slightly thickened, about 3-4 minutes. (10 minutes)

Add Peppers and Prosciutto: Stir in the sliced bell peppers, distributing them evenly in the sauce. Scatter about three-quarters of the prosciutto strips over the top. Place the seared chicken thighs back into the skillet, spacing them evenly, skin-side up. Tuck the remaining prosciutto strips between the chicken pieces. (5 minutes)

Bake: Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the skin is nicely browned, about 40-45 minutes. (45 minutes)

Garnish and Serve: Remove the skillet from the oven and let it rest for a few minutes. Garnish with chopped fresh Italian parsley (if using) and serve immediately over olive oil mashed potatoes, rice, or pasta. (5 minutes)