Bob’s Easy Chicken Vesuvio
3 medium/large Idaho Potatoes
1 whole chicken – 4-5 lbs.
½ c. dry white wine
5-6 cloves garlic
2-3 T. oregano
¼ C. OLIVE MILL extra virgin olive oil
Salt to taste
½ c. chicken stock
Cut backbone out of chicken, flatten out so that chicken lays flat in baking pan. Drizzle olive oil in pan to coat, lay chicken in pan. Preheat oven to 375, scrub potatoes clean and slice into ½ slices with skin on. Place in pan with chicken. Cover chicken and potatoes with garlic and herbs, sprinkle with olive oil. Place in oven for approx 1- 1 1/2 hrs. Remove chicken and potatoes to platter when done. Deglaze pan with wine and stock and reduce by one third. Pour over chicken and potatoes. Enjoy!
