Copycat Chicken Vesuvio from Hole in the Wall in Northbrook IL

Mince and finely grate garlic to a garlic mash.

Add 2 tablespoons of extra virgin olive oil to the garlic and let it sit.

Preheat the oven to 450 to 500 degrees Fahrenheit.

Wash and dry 3 pieces of chicken breast, removing excess fat and patting dry.

Peel 1 russet potato and cut it into quarters.

Wash and cut 1 red fingerling potato in half, leaving the skin on.

Sprinkle salt and pepper evenly over the chicken breasts, coating both sides.

Add oregano to the chicken and pour the garlic oil over it, tossing to coat evenly.

Julienne Italian parsley by rolling it up and slicing it, then add it to the chicken and potatoes, tossing to coat.

Place the chicken skin side up in a baking dish, arranging the potatoes around it.

Drizzle sherry cooking wine over the chicken.

Bake in the oven at 450 to 500 degrees for a minimum of 30 minutes, checking after 30 minutes for browning of the skin.

If the skin is not brown, bake for an additional 10 minutes.

Garnish with basil before serving.

Equipment Needed

Spice Level: