my dad’s classic chicken vesuvio with crispy pan-roasted chicken, golden potato wedges, and a garlic wine pan sauce
1 (4 lb) whole chicken, broken down into 4 pieces (breasts/wings & thighs/legs)
freshly cracked black pepper
¼ cup neutral cooking oil
1 ¼ lbs medium russet potatoes, halved lengthwise + each half cut into 3 wedges
2 tbsp olive oil
1 oz chopped garlic (approximately 6 cloves)
¼ tsp dried oregano
½ cup cream sherry*
1 tbsp chopped parsley, plus more for garnish
lots of grated pecorino cheese
Preheat the oven to 375°F. Pat the chicken dry and let sit at room temperature for about 20 minutes. Season well with salt and black pepper.
Add the cooking oil to a 12” stainless steel skillet over high heat. Once hot, reduce the heat to medium and add half of the potato wedges in an even layer. Fry the potatoes for about 3 minutes per side, until browned and crisp. Transfer the potatoes to a sheet pan lined with paper towels and immediately season with a pinch of salt. Repeat with the remaining potatoes.
Add the olive oil to the skillet. Place two pieces of chicken in the skillet, skin-side down. Cook for about 6 minutes until the skin is browned and crisp. Flip the chicken and cook for another 3 minutes. Transfer the chicken out of the skillet and repeat with the other two pieces.
Pull the skillet off the heat and add the garlic to the oil. Cook for about 30 seconds (watch carefully so it doesn’t burn). Back over the heat, add the oregano and sherry wine. Let simmer for a minute or so. Stir in the parsley.
Arrange the chicken (skin-side up) and potatoes in the skillet. Bake for 15-20 minutes, or until the chicken is cooked through.
Serve the chicken and potatoes with the sauce spooned over top. Garnish with fresh parsley and grated pecorino cheese.
*We like the brand “Gallo Sheffield” for cream sherry.