CHICKEN VESUVIO
Chicken Vesuvio is a one-pan Italian-American dish whose origins hail from Chicago. Chicken pieces are nestled beside potato wedges and roasted in a lemon garlic white wine sauce. Green peas are added at the end for extra flavor, texture, and brightness. This super comforting and easy dish may just be our latest favorite!
Prep Time:10minutes mins
Cook Time:1hour hr 10minutes mins
Total Time:1hour hr 20minutes mins
Ingredients
▢4-5 medium Yukon Gold potatoes cut into wedges
▢1 whole young chicken cut into pieces – or use 4 pounds of chicken thighs
▢½ cup olive oil divided
▢2 teaspoons kosher salt divided
▢1 teaspoon black pepper divided
▢3 teaspoons dried oregano divided
▢10 cloves garlic rough chopped
▢1 cup dry white wine
▢1 cup low sodium chicken stock
▢2 tablespoons lemon juice
▢2 cups frozen peas
▢4 tablespoons butter
▢salt and pepper to taste
▢3 tablespoons fresh parsley minced
Instructions
Preheat oven to 450f and set one rack to the lowest level and the other to the middle level. Toss potatoes in a bowl with a ¼ cup of olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and a ½ teaspoon pepper. Spread the potatoes out onto a parchment paper-lined baking sheet. Roast potatoes on the lowest oven level for 20 minutes or until well browned on one side. After removing potatoes, turn the heat down to 375f in the oven.
Heat a large stainless steel fry pan to medium heat. Pat chicken pieces very dry and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon of oregano.
Add a touch of olive oil to the pan then sear the chicken skin side down for 5 minutes then 3-4 minutes on the other side. Remove chicken pieces and place in a large roasting pan skin side up. Work in batches and do not crowd chicken while searing.
Turn the heat down in the frying pan to medium-low and add a bit more olive oil (1-2 tablespoons) and the garlic. Sautee the garlic pieces until golden.
After the cloves turn golden add 1 cup of dry white wine and 1 cup of low sodium chicken stock and turn the heat to high. Cook for 4-5 minutes to let the sauce reduce by about half. During the last minute add the lemon juice then turn the heat off.
Pour the sauce around the chicken then nestle all of the potatoes around the chicken pieces. Bake at 375f on the middle rack for 25-30 minutes or until the chicken reaches a 160f internal temperature. If desired, broil for the last 2 minutes for more color on top.
To finish the dish move the chicken and potatoes from the pan to a platter (tent with foil) and cook the sauce over medium heat. Add 2 cups of frozen peas to the sauce, bring to a simmer, then add the butter and whisk together. Season to taste with more salt, pepper, oregano, and lemon juice if required then pour the sauce on top of the chicken and potatoes. Top with parsley and serve. Enjoy!
