Chicken Vesuvio

Course: Main Dish - Chicken

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 1174kcal

Author: Platings and Pairings

Chicken Vesuvio is a classic Italian-American dish where tender chicken thighs and crisp potato wedges roast together in a bright lemon-garlic white wine sauce, while green peas stirred in at the end add pops of sweetness and color. It's cozy, easy to make, and bound to become your new weeknight favorite.

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Equipment

Ingredients

2 lemons
2 large yukon gold potatoes scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
5 Tablespoons olive oil extra virgin, divided
3 pounds chicken thighs bone-in, skin on
1 ½ teaspoons dried oregano divided
4 Tablespoons butter unsalted
1 shallot minced
4 cloves garlic thinly sliced
1 Tablespoon flour
1 cup chicken stock
1/2 cup dry white wine
1 cup peas fresh or frozen
1/4 cup flat leaf parsley finely chopped
Crusty bread for serving

Instructions

Juice 1 lemon into a small bowl and slice the other one.
Heat oven to 450 degrees. On a large baking sheet (lined with foil for easy cleanup) toss the potato wedges with 3 TBSP olive oil and ½ teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer and tuck in the lemon slices. Bake for 30 minutes.
Meanwhile, prepare the chicken. Season the chicken generously with salt, pepper and the remaining 1 teaspoon oregano. In a large oven-safe skillet, heat the remaining 2 TBSP olive oil over medium-high heat. Once hot, add the chicken, and sear both sides until golden brown, about 4-5 minutes per side (work in batches if necessary so that you don’t overcrowd your skillet). Transfer the browned chicken to a plate.
Reduce the skillet heat to medium-low and add the butter. Once melted, add the shallot and garlic and cook until fragrant and beginning to soften, 2-3 minutes. Whisk in flour until lightly browned, about 1 minute.
Add the chicken stock and wine and bring to a simmer and cook for 2 minutes. Add the peas. Return chicken to the skillet, skin side up. Drizzle any chicken juices over the top.
Once the potatoes have baked for 30 minutes, add the skillet of chicken to the oven as well and bake alongside the potatoes until the chicken is cooked through (175-degrees) and the potatoes are tender, 15-25 minutes. Stir the peas and lemon juice into the skillet with the chicken and sprinkle with the fresh parsley.
Serve immediately, with the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

Notes

Storing

Store leftover chicken Vesuvio in an airtight container in the fridge for up to 3 days. I like to store the chicken and potatoes with any leftover sauce together to keep the meat moist and flavorful.
Reheat in a pan over moderate heat or in the microwave. You can also add a splash of stock or water to loosen the sauce and keep the chicken from drying out.

Tips and tricks

Don’t crowd the skillet. Arrange the chicken in a single layer with space between each piece so that they brown without steaming. Depending on the size of your skillet, you may need to brown the pieces of chicken in batches.
Serve this chicken Vesuvio immediately. The juicy and browned chicken is best enjoyed as soon as that sauce is ready to be drizzled over.
Chicken is perfectly cooked when it reaches an internal temperature of 165°F. Be careful that you don’t overcook them and end up with dry pieces of chicken!
Be sure not to overcook your garlic or it can become bitter and affect the taste of the sauce.
Let your skillet cool down a bit after browning the chicken. You don’t want the skillet scorching hot when it comes to making the sauce. Instead, it should only be reduced to medium-low.
For extra crispy potato edges, flip the wedges halfway through the 30-minute bake before adding the chicken.
Pat the chicken thighs completely dry with paper towels before seasoning to help the skin sear to a golden, crackling finish.
Don’t forget to add chicken juices from the plate back into the skillet - they’re packed with flavor.

Variations

Dairy-free chicken Vesuvio - Use extra olive oil or dairy-free butter instead of butter. Your sauce will lose some richness, but the final dish will still be delicious.
Gluten-free - Make the sauce with a 1:1 gluten-free flour blend. Skip anything too dense (like coconut flour).
Alcohol-free cooking: Ditch the dry white wine and replace it with more chicken stock and an extra splash of lemon juice.

Nutrition