Chicken Vesuvio
A one-pan Italian-American classic, Chicken Vesuvio features golden, crispy chicken thighs, tender potato wedges, sweet peas, and a garlicky white wine sauce. Comforting, flavorful, and perfect for any night of the week.
Ingredients
Scale
- 6 bone-in chicken thighs
- 1 1/2 pounds Yukon gold potatoes, cut into wedges
- 6 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 3 tablespoons olive oil
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 lemon, juiced
Instructions
- Preheat oven to 400°F (200°C). Season chicken with salt, pepper, and oregano.
- In an oven-safe skillet, heat olive oil and sear chicken thighs skin-side down for 4–5 minutes. Flip and cook 3 more minutes. Remove and set aside.
- In the same skillet, sauté potato wedges until golden, about 6–8 minutes. Add garlic and stir for 30 seconds.
- Pour in white wine, scraping up browned bits, and let it reduce. Add chicken broth and return chicken to the pan.
- Transfer skillet to oven and roast for 25–30 minutes. Add peas in the last 5 minutes.
- Remove from oven, squeeze lemon juice over the top, and sprinkle with parsley.
- Serve hot with sauce spooned over each portion.
Notes
- Use bone-in thighs for best flavor and texture.
- Deglaze the pan well to build flavor into the sauce.
- Let dish rest for 5–10 minutes before serving for deeper flavor.
Find it online: https://tastyze.com/chicken-vesuvio/