CHICKEN VESUVIO

Make this as fiery as you like by adjusting the amount of crushed red pepper.

4 SERVINGS

1 4-1/2-pound chicken, quartered, backbone removed
1 tablespoon dried oregano 
1 teaspoon garlic powder 
3 tablespoons olive oil
2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces

6 large garlic cloves, peeled
1/2 teaspoon (or more) dried crushed red pepper
1/2 cup chicken stock or canned chicken broth

1 cup frozen green peas, thawed 
Chopped fresh parsley (optional)

Preheat oven to 450 F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat. Add potatoes and saute until golden brown, about 5 minutes. Transfer potatoes to bowl.

Add chicken to same pot and saute until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and saute 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.

Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.