Chicken Vesuvio

According to Wikipedia, Chicken Vesuvio originated in Chicago.  http://en.wikipedia.org/wiki/Chicken_Vesuvio  This version of Chicken Vesuvio is slightly different from theirs.  The original version has chicken on the bone.  I prefer using boneless, skinless chicken breasts because they are much easier to eat.  I hate taking a bite of chicken only to find an annoying little bone in the middle of it.  Gross!

I think this recipe is every bit as good as restaurant versions of Chicken Vesuvio.  Try it and compare for yourself.  Let me know what you think.

This recipe calls for new potatoes.  I never use them, instead I use regular ole Idaho potatoes and chop them up a little smaller.

CHICKEN VESUVIO

Ingredients:
6 medium new potatoes, quartered
 4 chicken breasts
2 tablespoons olive oil
1/2 cup lemon juice
1 teaspoon dried rosemary
2 teaspoons minced garlic
black pepper to taste

Preparation:
Place potatoes and chicken in baking dish.  In small bowl, combine olive oil, lemon juice, rosemary, and garlic.  Drizzle oil mixture over the chicken and potatoes. 

Cover and refrigerate for at least 30 minutes.  Preheat oven to 400 degrees.  Bake covered for 60 minutes.  Transfer chicken and potatoes to platter and pour pan juices over top.