Chicken Vesuvio

Ingredients

  • 1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
  • 2 teaspoonS salt
  • 1 teaspoon ground black pepper
  • 1/3 cup olive oil
  • 3 large Idaho or russet potatoes, peeled and cut into thick wedges
  • 2 clove garlic, peeled and mashed
  • 1 tablespoon dried oregano
  • 2 cups Chicken Broth
  • 2 tablespoons chopped parsley leaves

Steps

  1. Heat oven to 400 degrees F.
  2. Pat chicken pieces dry, and add to a large bowl
  3. Add potato wedges
  4. Add olive oil, garlic, oregano, parsley and season with salt and pepper.
  5. Mix everything together in the bowl, and add to a cooking dish that is at least 2-3 inches deep. Don't over crowd, but make sure the dish isn't too big. Pieces touching and overlapping is fine. Make it a nice mix of chicken and potato.
  6. Add the chicken broth around the entire dish. don't remove the seasoning from the rest where possible.
  7. Cook uncovered in the oven for 60 minutes. This will ensure that the dish is cooked. The potatoes and chicken will absorb a lot of the broth, and the skins will be crunchy.

Notes

  • You can use yellow, unpeeled potatoes.

  • Add some thyme to this dish as well, if you like.