Chicken Vesuvio

Chicken Vesuvio
Chicken Vesuvio

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    chicken - (4 1/2 lbs) quartered, and backbone removed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    tablespoon dried oregano

  • 1

    teaspoon garlic powder

  • 3

    tablespoons olive oil

  • 2

    large russet potatoes - (abt 14 oz ea) peeled, each

  • cut into 6 pieces

  • 6

    large garlic cloves peeled

  • 1/2

    teaspoon dried crushed red pepper or more to taste

  • 1/2

    cup chicken stock (or canned low-salt chicken broth)

  • 1

    cup frozen green peas thawed

  • Chopped fresh parsley (optional)

Directions

Preheat oven to 450 degrees. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and sauté until golden brown, about 5 minutes. Transfer potatoes to bowl. Add chicken to same pot and sauté until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and sauté 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil. Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve. This recipe yields 4 servings. Note: Make this as fiery as you like by adjusting the amount of crushed red pepper.

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