Chicken Vesuvio and Roasted Potatoes Recipe

Name: Chicken Vesuvio and Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-1/2 lbs (2 kg). chicken, quartered, backbone removed; 1 tbsp (15 ml) dried oregano; 1 tsp (5 ml) garlic powder; 3 tbsp (45 ml) olive oil; 2 large russet potatoes (about 14 oz (392 grm). each), peeled, each cut into 6 pieces; 6 large garlic cloves, peeled; 1/2 tsp (2 ml) or more dried crushed red pepper; 1/2 cup (125 ml) chicken stock or canned chicken broth; 1 cup (225 ml) frozen green peas, thawed; chopped fresh parsley (optional)

Servings: persons

1 4-1/2 lbs (2 kg). chicken, quartered, backbone removed
1 tbsp (15 ml) dried oregano
1 tsp (5 ml) garlic powder
3 tbsp (45 ml) olive oil
2 large russet potatoes (about 14 oz (392 grm). each), peeled, each cut into 6 pieces
6 large garlic cloves, peeled
1/2 tsp (2 ml) or more dried crushed red pepper
1/2 cup (125 ml) chicken stock or canned chicken broth
1 cup (225 ml) frozen green peas, thawed
chopped fresh parsley (optional)

1
Preheat oven to 450 degrees (225 C.).
2
Sprinkle chicken pieces generously with salt and pepper.
3
Sprinkle oregano and garlic powder over chicken; set aside.
4
Heat oil in large ovenproof pot over high heat.
5
Add potatoes and saute until golden brown, about 5 minutes.
6
Transfer potatoes to bowl.
7
Add chicken to same pot and saute until golden brown on all sides, about 10 minutes.
8
Add garlic cloves and dried crushed red pepper and saute 2 minutes.
9
Return potatoes to pot.
10
Remove pot from heat.
11
Add stock.
12
Return to medium high heat and bring to boil.
13
Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes.
14
Add peas to pot; cover and bake 5 minutes longer.
15
Transfer chicken to platter.
16
Arrange potatoes and peas around chicken.
17
Pour sauce from pot over chicken.
18
Garnish with chopped parsley, if desired, and serve.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 4-1/2 lbs (2 kg). chicken, quartered, backbone removed, 1 tbsp (15 ml) dried oregano, 1 tsp (5 ml) garlic powder, 3 tbsp (45 ml) olive oil, and more.

Yes, Chicken Vesuvio and Roasted Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vesuvio and Roasted Potatoes

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