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  • Writer's pictureRachel Ogilby

Neapolitan Chicken is the Secret Entree to an Amazing Dinner

Updated: May 25, 2020

I stumbled upon this during the Dreary Days Of Quarantine. You know the ones... and I'm so glad I did! You'll notice throughout my recipes that I'll offer lots of substitutions, because the reality is... that's life! You don't always have all ingredients of a specific recipe, especially in quarantine when you only leave the house for essentials!

This is an eye popping dish that is great for entertaining guests. It's inspired by Bon Appetit (find the YouTube video for their recipe here). Below is my adaptation!

Download Neopolitan Chicken Recipe
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Neapolitan Chicken

Makes 4 servings


4 whole chicken legs (can use thighs or breasts as well, just adjust cooking time)

6 cloves of garlic

1/4 cup olives, your favorite kind (I use Kalamata)

2 large strips of lemon peel (use orange if you don't have lemon)

2 Tbsp olive oil

1/2 tsp red pepper flakes

2 Tbsp tomato paste

1/2 cup white wine (substitution options: chicken/veg broth, water)

1/4 cup capers

1 cup water


Preheat oven to 350 degrees F.

Salt both sides of all chicken legs, let rest.

Warm olive oil in skillet that is oven-safe (cast iron, dutch oven, etc.) on medium/high heat.

Place chicken in skillet to brown (about 12 minutes), then flip and brown other side (3 - 5 minutes).

While chicken is browning: Peel and thinly slice garlic. Pit olives if they have pits, and smash each olive one time with the bottom of a glass or bowl so they are mashed (refer to video above for visual if needed).

Remove chicken and place on a plate (it will not be cooked through yet).

Saute garlic in same skillet until soft (3-5 minutes).

Add red pepper flakes until they bloom (about a minute).

Add tomato paste, stir until it has broken down (1-2 minutes).

Add 1/2 cup white wine or substitution, olives, lemon strips and capers to skillet, scraping the pan. Simmer.

Cook until the liquid has mostly reduced. Then add 1 cup water.

Nestle chicken into skillet.

Bake at 350 degrees F for 35-40 minutes or until internal temperature reaches 165 degrees F.

Spoon sauce over chicken halfway through cooking to make it golden brown.

VOILA! We like this served with brown rice and a roasted or steamed vegetable, with a few slices of lemon for serving. I hope you love this!

Neapolitan Chicken with thighs instead of legs

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