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CHICKEN VESUVIO

2 frying chickens, about 2-l/2 lb. each
4 large red potatoes
Salt & ground pepper
l/4cup olive oil
l/4 cup freshley squeezed lemon juice
l tbsps. fresh rosemary leaves or l tbssp. dried herb de provence
2 tsp. minced garlic
Cut each chicken into 8 pieces. Rinse the chicken pieces well and
dry thoroughly. Scrub and quarter each potato without peeling.
Place the chicken and potatoes in a casserole. Season all with s&p
to taste. Drizzel the olive oil and lemon juice over the chicken
and potatoes. Then sprinkle with the rosemary and garlic. Marinate
in the fridge for at least 30 mins., turning occasionally. Preheat
oven 425. Bake the chicken for about 30 mins. The chicken is done
when the skin is brown and the juices run clear.
Serves 4-6. Prodigy

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https://recipes.connorbowen.com/recipe/chicken-vesuvio/