Description
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.
Ingredients
Scale
- 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. 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
- This dish is easy to make and perfect for weeknights.
- Fresh or frozen peas work well in this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 1174 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 87 g
- Saturated Fat: 20 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 62 g
- Cholesterol: 250 mg
Keywords: Chicken Vesuvio, Italian-American, chicken recipe, weeknight dinner