"Julie Bove" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> chicken is one of those meats that really is affected by cooking and you
>> can completely change texture/taste by how it is prepared. i am bummed
>> because i can't read this magizne, could you put the recipe in a post so
>> i can save it and read it? thanks, Lee...


Lee, got this from cooks.com. This version doesn't look too complicated or
difficult.

CHICKEN VESUVIO

1 broiler fryer chicken, or parts, cut into serving sized pieces
1/2 c. olive oil
4 garlic cloves, finely minced, or to taste
2 Idaho potatoes, each cut in 6 wedges
1 tsp. dried, crushed oregano (basil)
Salt and freshly ground pepper to taste
1 lemon

Wash chicken pieces and pat dry.
Combine oil and garlic and pour into large, shallow roasting pan, about 10
by 13 inches.
Arrange chicken pieces, skin side down, on oil.
Arrange potatoes wedges in pan, coat with oil.
Sprinkle on basil, oregano, salt and pepper. Place in preheated 400 degree
oven for 1 hour, turning chicken and potatoes over after 30 minutes.
Before serving, cut lemon into wedges and squeeze on lemon juice.
Makes 3 servings.



--
Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. - Milarepa