"Julie Bove" > wrote in message
...
>
> "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.


They had several different versions on cooks.com. This one looked good and
easy too.

--
Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. - Milarepa