Chicken Vesuvio

americastestkitchen.com

MaryJane Nuskey

subheading: GATHER YOUR INGREDIENTS:

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

Kosher salt and pepper

1½ pounds Yukon Gold potatoes, 2 to 3 inches in diameter, halved crosswise

2 tablespoons vegetable oil

14 garlic cloves, peeled (2 whole, 12 halved lengthwise)

1 tablespoon lemon juice

1½ teaspoon dried oregano

½ teaspoon dried thyme

1½ cups dry white wine

2 tablespoons minced fresh parsley

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best Roasting Pans with Racks

The Best Instant-Read Thermometers

note: BEFORE YOU BEGIN

For this recipe you'll need a roasting pan that measures at least 16 by 12 inches. Trim all the skin from the underside of the chicken thighs, but leave the skin on top intact. To ensure that all the potatoes fit in the pan, halve them crosswise to minimize their surface area. For the most efficient browning, heat the roasting pan over two burners. Combining the garlic with lemon juice in step 1 makes the garlic taste less harsh, but only if the lemon juice is added immediately after the garlic is minced. For this recipe you'll need a roasting pan that measures at least 16 by 12 inches. Trim all the skin from the underside of the chicken thighs, but leave the skin on top intact. To ensure that all the potatoes fit in the pan, halve them crosswise to minimize their surface area. For the most efficient browning, heat the roasting pan over two burners. Combining the garlic with lemon juice in step 1 makes the garlic taste less harsh, but only if the lemon juice is added immediately after the garlic is minced.

Directions at americastestkitchen.com

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