Chicken Vesuvius Sinatra Style
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 13½-pound chicken, cut into eighths
- 4 or 5small red potatoes (about 3 ounces each)
- 1small red bell pepper
- 1small red onion
- 1small white onion
- 1teaspoon crushed red pepper flakes
- Salt and pepper to taste
- Minced fresh parsley for garnish
Preparation
- Step 1
Preheat the oven to 425 degrees. Place the chicken into a 13-by-9-inch baking dish.
- Step 2
Quarter the potatoes. Seed the bell pepper and cut it into 8 pieces. Quarter the onions through the root ends.
- Step 3
Add the vegetables to the chicken and sprinkle with pepper flakes, salt and pepper, and toss to coat. Smooth out the vegetables, and make sure the chicken pieces are skin side up. Bake until the chicken is browned and the skin is crisp, about 40 minutes. Poke holes in the chicken skin so the juices flow. Stir so the vegetables are glazed. Continue baking until the vegetables are tender and the chicken is cooked through, about 20 minutes longer.
- Step 4
Arrange on a serving platter and spoon the juices on top. Sprinkle with parsley.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
tcw
I think she meant, "one three-and-a-half pound chicken," but the spacing got messed up.
tcw
For whatever reason, the chicken was done well before the potatoes were. Next time, I'll parboil the potatoes before adding them to the baking pan.
Kathy
What do you mean by 13 1/2 chicken. Rather a lot for 4-6 servings. What should the quantity be?
tcw
I think she meant, "one three-and-a-half pound chicken," but the spacing got messed up.
Private notes are only visible to you.
Advertisement
