Tony Gugliotta, Bella, Potenza
In Basilicata, meat dishes were rare, because most poultry, lamb, pork, beef and rabbit was sold to butchers from neighbouring towns and cities. The “fiera” was where all of the farmers would meet on the outskirts of town to either buy or sell their stock. It was quite the scene with the local zingari or salesmen bargaining with farmers in search of deals. —Tony
(Yield: 4 servings)
1 whole chicken, approx. 3 pounds
(cut into pieces)
6 potatoes (peeled and cut into wedges)
1 tablespoon salt
1 teaspoon pepper
1 tablespoon paprika
2 rosemary sprigs
¼ teaspoon chili flakes
¼ cup extra-virgin olive oil
1. In large bowl, add potatoes, salt, pepper, paprika, rosemary, chili flakes and oil. Toss until potatoes are well-coated.
2.Spread potatoes in large, lightly greased oven dish.
3.Add chicken to bowl and toss with remaining seasoning. Add to oven dish, spreading evenly.
4.Roast uncovered in oven preheated to 375°F for 20 minutes.
5.Lower oven temperature to 350°F and continue cooking for another hour or until chicken juice runs clear and potatoes are crispy.
Serve immediately.