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1
Heat oven to 400 degrees F.
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2
Clean chicken, rinse with cold water and pat dry.
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3
Season with salt and pepper.
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4
Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat.
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5
When oil is hot, carefully place chicken in pan using tongs.
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6
Breasts and thighs first, then the rest.
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7
Brown well on all sides, remove chicken from pan.
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8
Pour off all but a few tablespoons of oil.
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9
Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.
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10
Heat 2 cups of canola oil to 350 degrees F.
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11
While chicken is cooking have potatoes peeled, wedged, rinsed and dry.
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12
Carefully add wedges into hot oil, about 4 at a time.
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13
Avoid crowding.
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14
Fry potatoes until golden and remove and let drain on paper towel and reserve for later.
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15
For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.
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16
Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.
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17
Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
