"Evelyn" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Stormmee" > wrote in message
>> ...
>>> chicken is one of those meats that really is affected by cooking and you
>>> can completely change texture/taste by how it is prepared. i am bummed
>>> because i can't read this magizne, could you put the recipe in a post so
>>> i can save it and read it? thanks, Lee...
>
>
> Lee, got this from cooks.com. This version doesn't look too complicated
> or difficult.
>
> CHICKEN VESUVIO
>
> 1 broiler fryer chicken, or parts, cut into serving sized pieces
> 1/2 c. olive oil
> 4 garlic cloves, finely minced, or to taste
> 2 Idaho potatoes, each cut in 6 wedges
> 1 tsp. dried, crushed oregano (basil)
> Salt and freshly ground pepper to taste
> 1 lemon
>
> Wash chicken pieces and pat dry.
> Combine oil and garlic and pour into large, shallow roasting pan, about 10
> by 13 inches.
> Arrange chicken pieces, skin side down, on oil.
> Arrange potatoes wedges in pan, coat with oil.
> Sprinkle on basil, oregano, salt and pepper. Place in preheated 400 degree
> oven for 1 hour, turning chicken and potatoes over after 30 minutes.
> Before serving, cut lemon into wedges and squeeze on lemon juice.
> Makes 3 servings.

Odd. That one doesn't have the peas in it.