Roasting Oven Environment
1 (4-pound) whole fryer, cut into 8 pieces
2 teaspoons salt
1⁄2 teaspoon freshly ground pepper
1⁄4 cup olive oil
1 onion, quartered then thinly sliced
3 cloves garlic, sliced
1⁄2 teaspoon red chile flakes
2 teaspoons chopped fresh rosemary
1 cup dry white wine
1 cup canned crushed San Marzano or other good-quality tomatoes
1 cup chicken stock
1⁄2 cup whole green olives
2 tablespoons orange zest, divided
1 each red and yellow bell pepper, roasted and cut into 1-inch strips
1 tablespoon chopped parsley
Rinse the chicken with cold water and pat dry with paper towels. Season with salt and pepper; set aside.
Place a saute pan large enough to hold the chicken in a single layer in the oven. Heat for 1–2 minutes, add the oil, and then heat for 30 seconds more. Add the chicken skin side down and cook for about 8–10 minutes, or until brown. Turn and cook for about 5 minutes more. Remove chicken to a plate, cover, and set aside.
Pour out all but 2 tablespoons oil from the saute pan and add the onion, garlic, chile flakes, and rosemary. Place back into the oven and cook until the onion softens, being careful not to burn the garlic, about 4 minutes. Add the wine and continue to cook until the wine reduces to about 1⁄2 cup, about 4 minutes more. Remove the saute pan from the oven and add the tomatoes, stock, olives, 1 tablespoon orange zest, and roasted peppers. Stir to combine and add the chicken back to the pan, along with any accumulated juices.
Cover and return to the oven for about 30 minutes, or until the chicken is tender and the thighs reach an internal temperature of 165 degrees F. Garnish with the parsley and remaining orange zest.