Chicken Vesuvio

Chicken Vesuvio

8 chicken breasts halves, boneless and skinless (about 3 lbs.)

4 large red potatoes

1 tbsp. olive oil

1/4 cup lemon juice

1 tbsp. rosemary leaves

2 tsp. garlic minced

1 tsp. Spike Seasoning

1/4 cup green onions chopped

1/4 cup pitted black olives sliced (optional)

1 cup mushrooms sliced

Rinse chicken well and dry. Scrub and quarter each potato without peeling.

Place chicken and potatoes in casserole. Season by drizzling olive oil and lemon juice over chicken and potatoes. Sprinkle on rosemary, garlic and Spike. Marinate in refrigerator for at least 30 minutes, turning occasionally.

Preheat oven to 425° F. Remove chicken from refrigerator and add onion. Bake chicken for 30 minutes. Lower oven temperature to 400° F. and add olives and mushrooms. Cook another 30 minutes.

Place chicken on platter and pour pan juices all over all.

Serves 8

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