3 lbs bone-in chicken legs and thighs, trimmed of all visible fat
3 1/2 t kosher salt
Freshly ground black pepper
1 1/2 lbs Yukon Gold potatoes, peeled or unpeeled, cut into 2" chunks
3/4 lb ripe tomatoes, cored and cut into 1" chunks
1 large yellow onion, halved and cut into 1/2" thick slices
3 garlic cloves, halved
3 T chopped fresh oregano or 1 T dried oregano
1/4 c extra virgin olive oil
Ground hot red pepper
Preheat the oven to 450 degrees and position a rack on the lowest level. Season the chicken all over with 2 t of the salt and several grinds of black pepper.
Put the potatoes, tomatoes, onion, and garlic in a baking dish large enough to hold the chicken in one layer. (A 9x13" glass or ceramic baking dish works well.) Sprinkle the vegetables with the remaining 1 1/2 t salt. Place the chicken in the baking dish, add the oregano (crumbling the dried oregano, if using, between your fingers as you add it), and drizzle with the oil. With your hands, toss the chicken and vegetables to coat them thoroughly with the seasonings. Then remake the bed of vegetables, arranging the chicken on top, skin side up. Sprinkle the chicken with hot pepper to taste.
Place the baking dish in the oven on the bottom rack and bake until the skin is crisp and golden, 30 to 45 minutes. Turn the chicken pieces over and continue baking until the chicken juices run clear, the potatoes are tender, and most of the pan juices have been absorbed, 20 to 30 minutes. Serve immediately, spooning the remaining pan juices over the chicken.
Time: 1.5 hours Serves: 4-6
This recipe comes from one of my new favorite cookbooks: My Calabria by Rosetta Costantino.