Chicken Vesuvio

Bmore Cooks

My wife and I aspire to be awesome cooks, but the takeout menu is never far away...

Cooks Illustrated

8 thighs

Salt and pepper

1.5 lbs Yukon golds, halved

Veggie oil

14 garlic cloves (peeled, 12 halved)

1 T lemon juice

1.5 t oregano

.5 t thyme

1.5 C dry white wine

2T minced parsley

Heat oven to 450. Pat chx dry and sprinkle with s and p. Told potatoes with 1T oil and .5t salt. Mince 2 cloves, immediately combine with lemon juice.

Heat remaining 1T oil in roasting pan. Place chx, skin down, 2 to 3 mins until 2 to 3 T fat renders. Place potatoes, cut side down, in chx fat. Sprinkle with herbs. Continue to cook 8 to 12, moving/flopping as necessary.

When chx is brown and crisp, tuck halved garlic in, removed from heat, pour in wine (not over chx).

Remove from stove, put in oven. Cool til done.

Remove chx and potatoes, leaving sauce and garlic. Removed halved garlic, mash and whisk with pan dripppings, cook until a little thicker.

Finally, mix with lemon juice and serve.

Made on 9/23/18

Was amazing, but over cooked a bit. Potatoes got a little soft and sauce was thick enough that I skipped the final few steps. It was awesome. I can fit 7 normal thighs in the pan, but 7 organically would fit best.

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