Chicken Vesuvio Recipe

Chicken Vesuvio Notes

This is a hearty chicken and potatoes recipe, with an extra kick from The Spice House's versatile Chicago Deep Dish Pizza seasoning.

Adapted from Bon Appetit on eat.epicurious.com.

Ingredients

• 1 (4-5 pound) chicken, quartered, backbone removed
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 3 tablespoons olive oil
• 2 large russet potatoes (about 14 ounces), peeled and cut into 6 pieces each
• 6 cloves garlic, peeled
• 1 teaspoon Chicago Deep Dish Pizza seasoning
• 1/2 cup chicken stock, or canned broth
• 1 cup frozen green peas, thawed
• chopped fresh parsley, for garnish

Serves / Yields

4 servings

Preparation Instructions

Preheat oven to 450 degrees.

Sprinkle chicken with salt, pepper and oregano. Set aside. Heat oil in a large ovenproof pot on high heat. Add potatoes and saute until golden brown, about 5 minutes. Transfer potatoes to bowl.

Add chicken to same pot and saute until golden brown on all sides, about 10 minutes. Add garlic, Chicago Deep Dish Pizza seasoning, and saute 2 minutes. Return potatoes to pot and remove from heat. Add stock, and return to medium-high heat and bring to boil.

Cover pot tightly and transfer to oven. Bake until chicken is thoroughly cooked, about 30 minutes. Add peas, cover and bake 5 minutes longer. Transfer chicken to platter and arrange potatoes and peas around chicken. Pour sauce, from the pot, over the chicken and garnish with chopped parsley.

Credit

This recipe was provided by The Spice House.

Cuisines, Courses and Ingredients

• American, Greek, Main Dish, Potato, Poultry

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