Pollo al Forno di Nonna | My Grandmother’s Chicken in the Oven

My sweet little Italian Grandmother was an excellent cook! She made everything from scratch and could always be found in the kitchen cooking and baking. This recipe is sublime, yet super easy to prepare, and clean up! Serve with a glass of Valente Emozione No.1 Montonico from Abruzzo, and you will feel transported to Southern Italy.

Receipt Date: August 4, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 Organic Whole Chicken, cut into 8 pieces, you can substitute bone-in, skin-on breasts

2 Brown or Red Potatoes, washed and cut into large cubes

2 Sweet Potatoes, washed and cut into large cubes

1 Large White or Yellow Onion, cut into wedges

1 Large Zucchini, sliced

2 Tomatoes, cut into wedges

6 Garlic Cloves, peeled

1/4 cup EVOO

1/2 cup White Wine

1/2 cup Olives, pitted

1/4 cup Capers

3 tablespoons of Seasonella Aromatic Sea Salt Seasoning

Pinch of Sea salt

Directions

Preheat the oven to 350 degrees. Prepare a large baking sheet with a drizzle of EVOO or line with non-stick aluminum foil for easy cleanup. Place the chicken on the baking sheet, leaving room around each piece for the vegetables. Add the vegetables tucking them around and under the chicken pieces. Drizzle the EVOO and white wine all over the chicken and the vegetables. Sprinkle the Seasonello seasoning over all the contents on the baking sheet. Bake for about 45 minutes, until golden brown and juices run clear.