Southern Italian Peasant-Style Roast Chicken and Potatoes
A simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.
Southern Italian Peasant-Style Roast Chicken and Potatoes
Serves
4 (with leftovers)
Type
Main
Ingredients
- 6 large potatoes, peeled, cut into wedges
- 8 pieces chicken, thighs and breast, skin on
- Vegetable oil to coat
- ¼ cup fresh parsley, chopped
- 3–4 cloves garlic, minced
- ¾ cup breadcrumbs
- Salt and pepper
Instructions
- Preheat oven to 400°F.
- Lightly oil a shallow oven-proof dish.
- In a large bowl, toss potatoes with just enough vegetable oil to coat (approximately ¼ cup), add all the parsley, half the garlic and half the breadcrumbs, toss again making sure all the potatoes are evenly coated.
- Place potatoes in the oven-proof dish.
- In the same bowl, toss chicken pieces with the remaining breadcrumbs and garlic. Season with salt and pepper.
- Place chicken pieces, skin side up and evenly spaced, on top of potatoes.
- Roast for approximately 1 hour until chicken and potatoes are golden and crisp.
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