Get Ready For A Taste Of A Chicago Favorite, Chicken Vesuvio

Servings: 4-6

Ingredients:

8 (5-7oz) bone-in chicken thighs, trimmed

Kosher salt and pepper

1 1/2 lbs Yukon gold potatoes, 2 to 4 inches in diameter, halved crosswise

2-3 Tbsp Chicken fat (duck, ghee)

14 garlic cloves, peeled (2 whole, 12 halved lengthwise)

1 Tbsp lemon juice (more if you like lemon)

1 1/2 tsp dried oregano

1 1/2 tsp dried thyme

1 1/2 cups dry white wine

2 Tbsp minced fresh parsley

Directions:

1. Adjust oven rack to upper-middle position and heat to 450°. Pat chicken dry with paper towels and sprinkle on both sides with 1 1/2 tsp salt and 1/2 tsp pepper/ Toss potatoes with 1 Tbsp fat and 1 tsp salt. Mince 2 whole garlic cloves and immediately combine with lemon juice in a small bowl; set aside.

2. Heat remaining 1 Tbsp fat in large roasting pan over medium-high heat until shimmering. Place chicken, skin side down, in single layer in pan and cook, without moving it, until chicken has rendered about 2 Tbsp of fat, 2 to 3 minutes. Place potatoes cut side down in chicken fat, arranging so the cut sides are in complete contact with surface of pan. Sprinkle chicken and potatoes with oregano and thyme. Continue to cook until chicken and potatoes are deeply browned and crisp, 8 to12 minutes longer, moving chicken and potatoes to ensure even browning and flipping pieces when fully browned. When all pieces have been flipped, tuck halved garlic cloves among chicken and potatoes. Remove pan from heat and pour wine into pan (do not pour over chicken and potatoes). Transfer pan to oven and roast until potatoes are tender when pierced with tip of paring knife and chicken registers 185 to 190 degrees, 15 to 20 minutes.

3. Transfer chicken and potatoes to deep platter, browned sides up. Place pan over medium heat (handles will be hot) and stir to incorporate any browned bits. Using a slotted spoon, transfer garlic cloves to cutting board. Chop coarse, then mash to smooth paste with side of knife. Whisk garlic paste into sauce. Continue to cook until sauce coats back of spoon, 3 to 5 minutes longer. Remove from heat and whisk in reserved lemon juice mixture and 1 Tbsp parsley. Pour sauce around chicken and potatoes. Sprinkle with remaining 1 Tbsp parsley and serve.

Adapted from: Cooks Illustrated