Our beautiful Grandma Florence DeBlasi. She cooked wonderful Neopolitan cuisine which was learned from her native home in Naples, Italy. She was a master seamstress and made many of our childhood clothing and costumes. How lucky we were! ❤
Would you like to make dinner in one roasting pan and have an easy cleanup?
This simple recipe comes from our maternal grandmother Florence. Our family has been enjoying this dinner for as long as we can remember. We regret not having a written record of her wonderful meals but we’re on a journey to recreate them to share with you. Some crusty Italian bread to soak up the juice is a great way to enjoy this meal.
- 4 chicken legs (thigh and drumstick connected), skin on
- 2 sweet onions, sliced
- 2 cans Le Sueur® very young sweet peas in their liquid
- 4 russet potatoes, cut in quarters & quarter again
- 4 cloves garlic, minced
- salt & pepper to taste
- garlic powder to sprinkle on skin of chicken
- dash poultry seasoning
- Pre-heat the oven to 375ºF.
- Place potatoes and onions in a large roasting pan (9x12x2 or larger) and drizzle a little EVOO then add garlic.
- Sprinkle with salt & pepper, mix well.
- Place in the oven for 15 minutes, stir 2 or 3 times. (This starts softening the potatoes & onions)
- Remove the pan from the oven. Sprinkle the skin side with salt, pepper, garlic powder & poultry seasoning.
- Place the pan back in the oven and cook for 20 minutes then turn the chicken skin side up.
- Continue cooking for another 20-30 minutes until skin is brown
- Add the 2 cans of peas with the liquid. Stir well and cook 10 – 15 minutes longer or until chicken skin is crisp and pulls away from the bone.
FYI…We use pink Himalayan salt for its natural mineral content which is not present in regular table salt. I found I’m not sensitive to the pink salt as I am with table salt.
After our mother passed away, Dad made his own version sometimes adding mushrooms and Italian sausage. Most of the family loves Mom’s original but Dad’s is tasty too! Feel free to add your own favorite veggies.