Chicken Vesuvio Dinosaur-Style Recipe

Name: Chicken Vesuvio Dinosaur-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large baking potatoes; Kosher salt and black pepper; 2 1/2 to 3 pounds chicken pieces; 1/2 cup olive oil; 10 large cloves garlic, minced; 1 1/3 cups dry marsala wine; Juice of 1 1/2 lemons; 1 cup Mutha Sauce (page 165); 1 1/2 tablespoons dried oregano; 1/4 cup chopped fresh Italian parsley; 10 ounces frozen peas, defrosted, cooked, and tossed with butter

Servings: persons

3 large baking potatoes
Kosher salt and black pepper
2 1/2 to 3 pounds chicken pieces
1/2 cup olive oil
10 large cloves garlic, minced
1 1/3 cups dry marsala wine
Juice of 1 1/2 lemons
1 cup Mutha Sauce (page 165)
1 1/2 tablespoons dried oregano
1/4 cup chopped fresh Italian parsley
10 ounces frozen peas, defrosted, cooked, and tossed with butter

1
Preheat the oven to 350.
2
Scrub the potatoes and cut each one lengthwise into 8 wedges, leaving the skin on.
3
Season with salt and pepper and set aside.
4
Season the chicken with salt and pepper on both sides.
5
Heat the oil in a large skillet set over medium-high.
6
Cook the chicken for about 4 minutes on each side, and transfer to the biggest roasting pan you own.
7
Throw the potato wedges into the oil left in the skillet and cook them for 1 minute on each side.
8
Remove the skillet from the heat and transfer the potatoes to the roasting pan with the chicken.
9
If they dont all fit in a single layer, oil up another roasting pan and put the rest of the wedges in there.
10
Dump all but 2 tablespoons of the oil out of the skillet.
11
Put it back on the heat and add the garlic.
12
Cook for 1 minute and then stir in the marsala, lemon juice, Mutha Sauce, oregano, parsley, and salt and pepper to taste.
13
Cook for 1 minute.
14
Pour half of the sauce over the chicken and potatoes, saving the rest.
15
Cover the roasting pan(s) with foil and bake for 30 minutes.
16
Uncover and flip over the chicken and potatoes.
17
Bake, uncovered, another 15 minutes.
18
Flip the pieces again and pour the rest of the sauce over everything.
19
Bake for 10 minutes more, til the chicken and potatoes are tender and glazed with the sauce.
20
Mound the chicken pieces in the center of a large platter.
21
Then pile a ring of potato wedges around them, and scatter the peas over the top.
22
Serve it hot and smokinjust like a volcano.

1327

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 large baking potatoes, Kosher salt and black pepper, 2 1/2 to 3 pounds chicken pieces, 1/2 cup olive oil, and more.

Yes, Chicken Vesuvio Dinosaur-Style 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.

That's it — enjoy your meal!

Chicken Vesuvio Dinosaur-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions