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 clean up?
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 thighs (bone-in thighs, boneless thighs, drumsticks), skin on or off
- 2 sweet onions, sliced in half then quarters
- 2 cans Le Sueur® very young sweet peas in their liquid
- 4 russet potatoes, cut in quarters & quarter again (We’ve been using young Yukon gold that you can leave the skin on and cook whole or cut in half if too big)
- 6 large cloves garlic, smashed
- salt, pepper, and garlic powder to season chicken
- Kirkland Organic No-Salt Seasoning (season potatoes & onions)
- Pre-heat the oven to 400ºF.
- Place potatoes, onions, and smashed garlic in a large roasting pan (9x12x2 or larger) and drizzle a little EVOO to coat well. Season lightly with Kirkland Organic No Salt Seasoning plus salt & pepper to taste
- 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.
- Place the pan back in the oven and cook for 10-15 minutes then turn the chicken skin side up.
- Continue cooking for another 10-15 minutes until the chicken starts to brown. Raise the oven temperature to 475ºF.
- Add the 2 cans of peas with 1/3 liquid from one can. Mix well and cook 5-6 minutes longer or until chicken skin is crisp and pulls away from the bone.
Note: Cooking time will depend on the size of your chicken thighs or drumsticks. The smaller the part, the quicker the cooking time.
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.