Chicken Vesuvio

By Terrance

Ingredients

• 1 Large fryer (3-1/2 to 4 Lbs) cut into 8 pieces
• 3 Medium Idaho Patatoes about 1-1/4 lbs
• 1/2 cup light tasting olive oil
• Salt and freshly ground pepper (to taste)
• 4 large cloves minced garlic
• 2 teaspoons dried oregano
• 2 tablespoons minced fresh parsley
• 1/2 cup white wine (Chablis or Italian Chardonnay)

Details

Servings 3
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Heat oven to 425 degrees
Keep the skin on the chicken.
Wash chicken and pat dry with papper towels.
Peel potatoes, then cut into 4 long quarters. Pat dry.
Add olive oil to large shallow roasting pan and put over medium/high heat. When oil is hot arrange chicken and potatoes (rounded side down) in a single layer in pan.
Cook 5 minutes carefully shaking pan often to prevent sticking. Do not turn.

Transfer chicken and potatoes to over. Bake 20 Minutes. Use a spatula to turn chicken and potatoes and bakie until both are well browned, crispy and juice runs clear rather than pink when thigh is pierced with a knife. Bake about 10 minutes more.

Working quickly, season chicken and potatoes with salt and pepper. Sprinkle with garlic, oragano and parsley and toss gently to mix. Add wine and gently shake pan to mix. Transfer chicken, potatoes and pan juices to a warm platter. Serve immediately.