HOW to make Chicken Vesuvio

Roast the sliced potatoes with salt, oregano, and oil in the oven at 450°F for about 15 minutes.

Flip or toss the potatoes and cook for another 10-15 minutes until they are browned around the edges.

Season the chicken with oregano, garlic, salt, and pepper, and place it on top of the potatoes skin side up.

Pour in the chicken stock over the potatoes, covering most of the potatoes and just the sides of the chicken.

Place the dish in the oven at 425-450°F and cook until the chicken is fully cooked.

If the chicken skin is cooking too quickly, cover with foil; if it did not crisp up, put it under the broiler for a few minutes to finish.

With about 10 minutes of cooking time left, add the frozen peas.

Serve with another dusting of oregano, parsley, and lemon juice.

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