Today we're making Chicken Vesuvio. This delicious chicken and potatoes dish was created in Chicago and isn't too well known in other parts of America. It has roasted potatoes, seared chicken, and ...

Rub a liberal amount of blackened meat seasoning on both sides of chicken; sear in the hot skillet for about 3 to 4 minutes per side. Remove from skillet, cut into strips and set aside.

Add the chicken broth and wine to the skillet; bring it to a simmer and cook for 2 minutes. Add the peas. Add and evenly distribute the potatoes. Place the chicken, skin-side up, on top of the ...

2 teaspoons dried Italian seasoning. Freshly ground white pepper. 2-3 lemons, cut in half. 3-4 pounds russet potatoes, cleaned and cut into wedges. 8-12 cloves garlic, peeled ...

Chicken Vesuvio is the kind of dish that will have you reaching for seconds, guaranteed. Picture this: crispy, golden-br ...

Makes 6 servings. 2-1/2 pounds bone-in chicken thighs, skin removed. Salt and pepper to taste. 4 large russet potatoes, peeled, cut in wedges. 3 tablespoons olive oil ...

Seasoned bone-in, skin-on chicken and wedges of any kind of potatoes cook on a baking sheet with 10 cloves of garlic, which soften and sweeten.

Seasoned bone-in, skin-on chicken and wedges of any kind of potatoes cook on a baking sheet with 10 cloves of garlic, which soften and sweeten.

With labor-intensive holiday meals out of the way, this week calls for ease — without sacrificing flavor. Which is why traybakes are the perfect antidote.

3 tablespoons extra-virgin olive oil. 2 teaspoons dried oregano. Kosher salt and ground black pepper. 3 pounds bone-in, skin-on chicken thighs OR breasts OR both, trimmed and patted dry ...