My Family is OBSESSED with This Famous Chicago Recipe

Take out 1 1/2 cups of frozen peas and let them sit at room temperature.

Slice off the root end of 10 oz (about 2 cups) of white pearl onions, keeping the stem end intact.

Add the pearl onions to a small pot of boiling water and cook for exactly 90 seconds.

Shock the onions in an ice water bath for a few minutes until cold.

Pinch the stem of each pearl onion and push out the onion, discarding the peel.

Set the peeled onions aside in a bowl.

Smash about 10-14 garlic cloves using the flat of a knife and set them aside.

Take out a whole roasting chicken weighing between 3 1/2 to 4 lb and put on gloves.

Break down the chicken into individual parts using a boning knife.

Carve down the left side of the breast sternum bone to remove the breast meat, then do the same on the right side.

Remove the thighs and drumsticks by exposing the thigh joint and slicing through the joint.

Separate the thigh from the drumstick by pulling back the skin and slicing down the center.

Remove the wing bone from the chicken breast and optionally French the breast for presentation.

Set the chicken parts aside on a platter lined with parchment paper.

Wash the cutting board with hot water and soap after handling raw chicken.

Pat the chicken dry on all sides with a paper towel.

Season the chicken on both sides with coarse salt and fresh cracked black pepper from a foot away for even coverage.

Heat a large 10-quart Rond do over medium-high heat and add 2 tablespoons of olive oil.

Once the oil begins to smoke lightly, add the seasoned chicken skin-side down to sear it.

Cook the chicken for 3 to 4 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes.

Cut 4 medium-large russet potatoes into wedges and ensure they are dry before cooking.

Remove the chicken from the pan and set it aside on a large plate or platter.

Add 2 more tablespoons of olive oil to the pan, reduce heat to medium, and place the potato wedges cut-side down.

Cook the potatoes for 4 to 5 minutes until well browned.

Equipment Needed

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