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Preheat your oven to 400°F (200°C). Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with kosher salt.

Heat 1/4 cup olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once shimmering, carefully place the chicken pieces skin-side down in the hot oil. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy.

During the last 2 minutes of searing, add 2 tablespoons unsalted butter and the fresh oregano sprigs to the skillet. Tilt the pan and baste the chicken with the melted butter-oil-herb mixture. Flip the chicken pieces over and sear for another 2-3 minutes on the flesh side.

Remove the chicken from the skillet and place it on a wire rack set over a baking sheet. Set aside.

In a mortar and pestle, combine the peeled garlic cloves, freshly ground black pepper, dried oregano, and fresh oregano leaves. Pound until a coarse paste forms. Add 1/4 cup olive oil and continue to pound until well combined. Stir in the freshly grated Pecorino Romano cheese.

Spread the prepared flavor paste liberally over the seared chicken pieces, ensuring the skin is completely covered.

Place the baking sheet with the coated chicken into the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is extra crispy and browned. If desired, you can finish under a broiler for 1-2 minutes for extra crispness, watching carefully to prevent burning.

While the chicken is roasting, prepare the vinegar sauce. In a small saucepan, combine the red wine vinegar and 2 tablespoons unsalted butter. Heat over medium-low heat, stirring until the butter is completely melted and incorporated into the vinegar, forming a smooth sauce. Keep warm.

Once the chicken is cooked, remove it from the oven. Plate the Chicken Savoy and generously drizzle with the warm vinegar sauce before serving.


Preheat your oven to 400°F (200°C). Pat the chicken pieces thoroughly dry with paper towels. Season generously all over with kosher salt.

Heat 1/4 cup olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once shimmering, carefully place the chicken pieces skin-side down in the hot oil. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy.

During the last 2 minutes of searing, add 2 tablespoons unsalted butter and the fresh oregano sprigs to the skillet. Tilt the pan and baste the chicken with the melted butter-oil-herb mixture. Flip the chicken pieces over and sear for another 2-3 minutes on the flesh side.

Remove the chicken from the skillet and place it on a wire rack set over a baking sheet. Set aside.

In a mortar and pestle, combine the peeled garlic cloves, freshly ground black pepper, dried oregano, and fresh oregano leaves. Pound until a coarse paste forms. Add 1/4 cup olive oil and continue to pound until well combined. Stir in the freshly grated Pecorino Romano cheese.

Spread the prepared flavor paste liberally over the seared chicken pieces, ensuring the skin is completely covered.

Place the baking sheet with the coated chicken into the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is extra crispy and browned. If desired, you can finish under a broiler for 1-2 minutes for extra crispness, watching carefully to prevent burning.

While the chicken is roasting, prepare the vinegar sauce. In a small saucepan, combine the red wine vinegar and 2 tablespoons unsalted butter. Heat over medium-low heat, stirring until the butter is completely melted and incorporated into the vinegar, forming a smooth sauce. Keep warm.

Once the chicken is cooked, remove it from the oven. Plate the Chicken Savoy and generously drizzle with the warm vinegar sauce before serving.
