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Roasted Chicken Afritada

1 hour 20 minutesServes 4-6
Roasted Chicken Afritada


  • 2 lb skin-on, bone-in chicken thighs (4–6)
  • Seasoning salt or kosher salt
  • Freshly ground black pepper (optional)
  • 1 tbsp extra-virgin olive oil
  • ½ medium red bell peppers, finely chopped
  • 1 medium red bell pepper, cut into 1" pieces.
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and sliced on a diagonal 1½" thick
  • 1 medium carrot, peeled and finely chopped
  • 2 celery stalks finely chopped
  • 5 garlic cloves coarsely chopped
  • 3 bay leaves
  • 1 (14.5-oz) can diced tomatoes
  • 1 c low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 12 oz heirloom or regular baby potatoes, scrubbed, halved.
  • 3 tbsp vegetable oil, divided
  • ½ c frozen thawed peas
  • ½ c pitted mixed olives, preferably Castelvetrano and Kalamata


Place racks in upper and lower thirds of oven; preheat to 425°. Season chicken all over with seasoning salt (or kosher salt and black pepper). Heat olive oil in a large deep ovenproof skillet over medium-high. Cook chicken, skin side down, until skin is golden brown, 5-7 minutes. Turn chicken over with tongs and cook until lightly browned on the other side, about 2 minutes. Remove to a plate.

Add chopped bell pepper, onion, chopped carrot, and celery to skillet. Cook, stirring often, until vegetables are softened but not yet browned, about 5 minutes. Add garlic and bay leaves; cook, stirring often, until fragrant, about 2 minutes. Stir in tomatoes, broth, fish sauce, and soy sauce. Taste and season with seasoning salt if needed. Return chicken, skin side up, to skillet in a single layer and transfer skillet to lower rack in oven. Roast until sauce is thickened and chicken is cooked through and deep golden brown on top, 40–45 minutes.

Meanwhile, place potatoes and sliced carrots in a large bowl; drizzle with 2 tbsp vegetable oil and season with seasoning salt. Toss to coat. Transfer potatoes and carrots to a large, rimmed baking sheet and spread out in an even layer. Roast on upper rack for 10 minutes. Toss bell pepper pieces with remaining 1 tbsp vegetable oil in bowl; season with seasoning salt. Remove baking sheet from oven and add pepper pieces in an even layer. Return to oven and continue to roast until vegetables are browned and tender, 10–15 minutes more.

Remove chicken to a platter. Stir roasted vegetables, peas, and olives into sauce in skillet. Nestle chicken, skin side up, back into skillet. Serve with rice.

Recipe developed by Chef Melissa Miranda

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