|Flour||1 Cup (16 tbs)|
|Dried basil||1 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Chickens||4 Pound (Two 2 Pound Each Pieces)|
|Potatoes||4 Large, each peeled and sliced lengthwise into 6 wedges|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Minced parsley||1⁄2 Cup (8 tbs)|
1)Pre-heat the oven to 350° F.
2)Take a bowl, sift together flour, basil, rosemary, salt, and 1/4 teaspoon of the pepper.
3)Keep the mixture on a sheet of aluminum foil.
4)Using a knife, make 8 serving sized chicken pieces and trim away any fat.
5)Swab and dry chicken pieces with paper towels.
6)Dredgel each piece in the flour mixture. Knock off excess flour.
7)Heat a large, heavy skillet over medium flame.
8)Lightly heat 1/4 cup of the oil.
9)In the skillet, arrange chicken pieces skin side down. fry for 4 minutes.
10)Each time after frying 4 minutes, turn chicken twice more. Drain excess oil on paper towels.
11)Pour in remaining 1/4 cup oil to skillet and heat over medium-high flame.
12)Dry the potato pieces and drop into the oil.
13)Fry till golden brown, turning every 3 minutes, until done. This will take about 9 minutes.
14)Remove from heat.
15)In a large baking pan, line the chicken pieces in single layer.
16)Arrange the potatoes over the chicken.
17)Scatter garlic and parsley over it.
18)Bake for 18 to 20 minutes till the potatoes are fork tender and chicken joints move easily.
19)To check the doneness; prick the chicken with a fork and the juices should run clear.
20)On a heated platter, mound chicken and potatoes in a cone shape (to resemble Mount Vesuvio).
21)Pour the pan juices over it.