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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Ray's Chicken Vesuvio Recipe

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This recipe for Ray's Chicken Vesuvio is from The DiDi and PaPa Cantelo Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Cloves of garlic(or more to your liking)

1 whole chicken cut into 8 pieces

8 white potatoes cut into wedges

½ cup EVOO

6 shakes of wine vinegar

2 whole tomatoes crushed by hand

½ cup of Locatelli romano cheese

1 tbsp of oregano

juice of 1 fresh lemon

1 Tbsp of fresh parsley salt and pepper to taste (1 bag of frozen peas optional)
Directions:
Directions:
Preheat oven to 400º Season chicken with salt and pepper then cook in skillet with oil and garlic until golden brown; remove then brown the potatoes and remove. Add chicken to a roasting pan with potatoes surrounding it around the edges. Pour the wine vinegar over all.Crush 2 tomatoes over chicken Add oregano parsley and romano cheese to the top of the chicken and potatoes. Bake for 45 minutes or until chicken reaches a temp of 165º.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This was Rosann's favorite

 

 

 

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