The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 23, 2009
My husband and I both loved it!
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Vio

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 7, 2009
I used a cut up chicken and quadrupled the marinade. I put chicken and marinade in a bag and put in fridge for 4 hours without potatoes. Did potatoes right before popping into a 300' oven for 4 hours covered with parchment and foil. It came out moist, very flavorable. Everyone just loved it! I also used dried rosemary.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 22, 2009
This was a good recipe, though it didn't have the prettiest presentation. It was very light and flavorful, though heavy on the lemon. After reading other reviews, I was liberal with the salt and pepper and it came out fine.
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Cooking Level: Beginning

Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 2, 2008
My husband had this dish waiting for me after work, which makes it a very easy and wonderful dish to begin with! We didn't have olives, so he added a chopped, fresh tomato instead. We also added capers before serving. Very tasty and healthy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 2, 2008
Made this today because we love all the flavors involved. Cut recipe in half for 2 of us but had to make a lot of modification. I knew that 1 hr. would far too long for boneless chicken breasts. Cut potatoes in 1/8ths, browned the chicken lightly on each side, and baked for approx. 20 mins. before adding sauteed mushrooms. Bake another 20 mins. and even then the chicken was a little dry. The flavors are wonderful and I added more garlic (we also love rosemary). I normally do not rate a recipe that I have had to alter so much, but perhaps it will help others who have run into some of the same problems. Will make it again, but with more modifications. Certainly will not change seasonings.
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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 8, 2008
We are big fans of rosemary and olives so I just had to try this recipe. I am very glad I did - we thought this was excellent. I used black, sun dried olives that were very salty,really added a kick to the flavor. I can't wait to try it again with kalamata olives!
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 24, 2008
I personally did not care for this. while the sauce was indeed quite tasty the chicken and potatoes were bland -- I marinated it for ~2 hours. Edible, but laking.
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Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 19, 2008
Warning: You must appreciate rosemary for this dish to be enjoyable. However, I made this light and refreshingly moist dish for a very picky family with a toddler and preschooler. Both went back for seconds and my husband ate the rest! We skipped black olives due to my hubby's aversion, but this is a nice, light chicken dish different from the heavy gravy dishes I usually make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: Dec. 10, 2007
This recipe was amazing! I added a lot of extra garlic, and I had to bake for about an extra 10 to 20 minutes for the chicken and potatos to be just right. It was DELICIOUS! After 30 minutes, I drizzled a bit more olive oil on the potatos. One of the best, if not THE best recipe out of the 6+ i've made on here.
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Jay
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Cooking Level: Beginning

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 3, 2007
My family liked this recipe. I used regular yellow onions and didn't use rosemary. I added more garlic and doubled the amount of gravy next time. I needed to add 1/4 cup of chicken broth toward the end of baking because the gravy was baking away. Next time I will try making it with 1 tsp of dried rosemary. I baked it at 375 degrees for 45 - 60 minutes, basting every 10 minutes.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 29, 2007
Ok let me start by saying I am [not] trying to be rude, but I was looking for a chicken vesuvio recipe and I found this one. I live in Chicago and I never had chicken vesuvio with mushrooms and black olives and green onion usually it is either bone in or chicken breast. I have never had it at Harry Caray’s though. Chicken is usually in white wine and herb sauce with potatoes. I am just not sure of the exact herbs. Chicken Cacciatore has mushrooms and black olives in it. Sorry I hope you take no offense.
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Cooking Level: Intermediate

Living In: Villa Park, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 13, 2007
Very good, nice flavours - I made this when we had company for dinner - it was also fun to say "Chicken Vesuvio!," over and over. A tip - I always microwave potatoes for 1-2 mins before baking - to ensure they are always nice and soft.
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VLC

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 3, 2007
Oh my gosh, so good! Very fresh tasting. My new favorite thing to eat. Didn't change a thing....perfect.Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA
Living In: Mesquite, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 1, 2007
Light, lovely and tasty. Perfect.
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Cooking Level: Expert

Home Town: Grand Island, Nebraska, USA
Living In: Shelton, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Aug. 20, 2007
Almost exactly like the place in Chicago where the dish was invented (Sorry to all the people who think this came from Italy. It's from Chicago). The only and I mean ONLY suggestion I can make to make this exaclty like the restaurant in Chicago (name escapes me. It was on Milwaukee Ave. Near downtown) is that I use bone in, skin on breasts. Other than that? It's perfect. As to the reviewer who does not like rosemary, you're right. This has a VERY strong rosemary presence. I love it, but not everyone does.
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Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 6, 2007
We liked this better the our standard rosemary-garlic chicken (from this site). The lemon juice made the chicken so tender and moist. I didn't have any green onion or black olives but am definitely going to put those in next time. Thanks so much for the recipe ISYBEL.
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Cooking Level: Expert

Home Town: Turin, Iowa, USA
Living In: West Bend, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 3, 2007
Delicious! Wouldn't change a thing.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: El Cajon, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 1, 2007
Wow, this was amazing. I only had dried rosemary, regular white potatoes, and merlot; put in a lasagna pan so everything could spread out better. I didn't change anything else, and look forward to trying it exactly as written. I kept predicting that the potatoes weren't going to be done along with the chicken, but it was perfect, almost a Greek/Italian/middle east medley. Thank you so much!
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Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA
Living In: Daytona Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 15, 2005
This was awesome! Used boneless chicken thighs, Kalamata olives and a liitle more garlic. Great flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 28, 2005
Yummy, but could use more flavor.
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