2 large russet potatoes, peeled, halved, quartered
8 pieces chicken- bone-in
1 1/2 lbs. carrots, peeled, cut in 1/12 inch pieces
salt & freshly ground pepper
1/3 c. dry white wine
Instructions
Place rack in center of oven. Preheat to 425
degrees.
Mince parsley, combine with oregano & garlic.
Heat oil in skillet, add potatoes & carrots & cook
until golden brown (2-3 min. per side). Remove to
roasting pan.
Add chicken to skillet & cook 5 min. turning to
prevent sticking. Transfer to roasting pan.
Sprinkle with herbs, salt & pepper. Pour wine
around edges-don't wash off seasoning. Cook until
chicken is well done, browned & juices run clear.
About 20-30 minutes.
Serving
Suggestions
yummy garlic fragrance in kitchen!
Originally Submitted
1/10/2012
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