Entree: United States – New Jersey | Mid-Atlantic United States – New Jersey Chicken Savoy

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 6 bone-in chicken pieces (mix of thighs and drumsticks), approx. 3 lb (1.4 kg) total
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) red wine vinegar or apple cider vinegar
- 2 tbsp (30 ml) Dijon mustard
- 6 garlic cloves, minced (about 1.5 tbsp / 15 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) dried oregano
- 1 tsp (1 g) dried thyme OR 6 fresh thyme sprigs
- 2 tbsp (8 g) chopped fresh parsley
- 1 lemon, zested and juiced (zest about 1 tsp / 2 g; juice about 2 tbsp / 30 ml)
- 1 1/2 lb (680 g) small red or new potatoes, halved
- 12 oz (340 g) green beans, trimmed
- 1 medium yellow onion, cut into 1/2-inch (1 cm) wedges
- 1/2 cup (120 ml) low-sodium chicken stock
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil (extra, for potatoes)
- Optional: 1 tbsp (15 g) capers, drained

Instructions

Short Description:
Bone-in chicken pieces roasted with garlic, bright vinegar, and a mix of fresh and dried herbs, served with roasted baby potatoes and tender green beans for a complete Mid-Atlantic main course.

Regional Notes:
This New Jersey version emphasizes a tangy garlic-and-vinegar roast—reflecting the region's love of bright, savory flavors and farm-fresh produce. Compared with more neutral roasts, the pronounced acid from red wine or cider vinegar and plentiful garlic make it distinctly tangy and savory in the Mid-Atlantic style.

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or lightly oil a large shallow roasting pan.
2. In a large bowl, whisk together 1/4 cup (60 ml) olive oil, vinegar, Dijon mustard, minced garlic, lemon zest and juice, kosher salt, black pepper, dried oregano, and either dried thyme or stripped leaves from fresh thyme sprigs. Stir in chopped parsley.
3. Add the chicken pieces to the bowl and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes or refrigerate up to overnight (if refrigerated, bring to room temperature 30 minutes before roasting).
4. Meanwhile, toss halved potatoes with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Spread potatoes on one side of the prepared sheet pan. Roast in the preheated oven for 10 minutes to start cooking the potatoes.
5. After the potatoes have roasted 10 minutes, remove pan from oven. Nestle the marinated chicken pieces skin-side up among the potatoes. Scatter onion wedges around the chicken and potatoes. Reserve any remaining marinade.
6. Roast uncovered at 425°F (220°C) for 25 minutes. After 25 minutes, add trimmed green beans to the pan, tucking them into gaps between chicken and potatoes so they roast in the pan juices.
7. Pour reserved marinade (if any) and 1/2 cup (120 ml) chicken stock over the pan contents; drizzle 2 tbsp (28 g) butter over the chicken and vegetables. Return to oven and roast 10–15 minutes more, until chicken registers 165°F (74°C) at the thickest part and skin is browned, potatoes are tender, and green beans are crisp-tender.
8. If you prefer crisper skin, place pan under the broiler 1–2 minutes, watching closely to avoid burning.
9. Remove the pan from the oven and transfer chicken and vegetables to a serving platter. Tent loosely with foil and rest 5 minutes.
10. While the chicken rests, place the roasting pan over medium heat on the stovetop (or transfer pan juices to a small saucepan). Bring the pan juices to a simmer and reduce 2–3 minutes to concentrate flavor; stir in optional capers if using. Taste and adjust seasoning with salt, pepper, or a splash more vinegar if you want extra brightness.
11. Spoon the pan sauce over the chicken and vegetables and serve hot, garnished with additional chopped parsley and lemon wedges if desired.