Chicken Vesuvio the Editors of Publications International, Ltd.
Makes 4 to 6 servings
|1||whole chicken (about 3-3/4 pounds)|
|1/4||cup olive oil|
|3||tablespoons lemon juice|
|4||cloves garlic, minced|
|3||large baking potatoes|
|Salt and lemon pepper|
- Preheat oven to 375°F. Place chicken, breast side down, on rack in large shallow roasting pan. Combine olive oil, lemon juice and garlic; brush half of oil mixture over chicken. Set aside remaining oil mixture. Roast chicken, uncovered, 30 minutes.
- Meanwhile, peel potatoes; cut lengthwise into quarters. Turn chicken, breast side up. Arrange potatoes around chicken in roasting pan. Brush chicken and potatoes with remaining oil mixture; season with salt and lemon pepper. Roast chicken and potatoes, basting occasionally with pan juices, 50 minutes or until meat thermometer inserted into thickest part of chicken thigh, not touching bone, registers 180°F and potatoes are tender.
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