Transform simple chicken into a flavorful oven-roasted dish. This New Jersey classic recipe is slathered in a savory herb and pecorino paste, then roasted to perfection in a single skillet. A final splash of tangy vinegar creates a luscious glaze, perfect for spooning over the crispy skin.
Recipe adapted from Saveur's version
Fresh chopped parsley and/or oregano leaves, to serve
Steps
Position a rack in the center of the oven. Preheat the oven to 450°F. Pat the chicken pieces dry with paper towels and season them generously with salt and black pepper.
In a small food processor or using a mortar and pestle, combine 4 tablespoons of olive oil, garlic, pecorino, oregano, and thyme into a spreadable paste. Adjust the consistency as needed – add more olive oil if it’s too thick or more pecorino if it’s too thin.
Heat the remaining 2 tablespoons of olive oil in a large (12-inch) heavy, ovenproof skillet, over medium-high heat. Place the chicken skin-side down and cook until the skin is golden and crisp, about 5 minutes. Flip the chicken and remove the skillet from the heat.
Using a spoon, evenly smear the paste over the chicken skin. Transfer the skillet to the oven and bake until the chicken is fully cooked. An instant-read thermometer inserted into the thickest part of a breast should read 165ºF, about 20-25 minutes.
Carefully pour the vinegar into the skillet while it is still in the oven. Spoon the vinegar over the chicken until it coats the pieces and reduces slightly, about 2 minutes.
Remove the skillet from the oven. Serve the chicken directly from the skillet or transfer it to a platter. Garnish with chopped parsley and/or oregano leaves before serving.
Enjoy!
Reviews
Gina Stempler on 2025-07-05 (5 stars): We were Friday night regulars at Stretch’s for years. One time I peeked into the kitchen. They removed the roasting pan from the oven, doused the chicken with a squirt bottle of vinegar like you see at an Italian deli, and then returned it to the oven!
Katie on 2025-10-05 (5 stars): Excellent chicken dish. The flavors are delightful. My favorite part is the red wine vinegar, goes so well with cheese and herbs. This is the second recipe I’ve tried and now my go to recipe for Chicken Savoy. Thanks for sharing it with us.
Mark Tygard on 2026-04-26 (5 stars): Really,really outstanding!
Easy to prepare and the flavors just jump off the plate! Used my grandmother’s 120 year old cast iron skillet and it made the dish sing!
