Chicken Vesuvio

Chicken Vesuvio is an incredibly easy one-pot chicken dish that is ready in an hour or less. Crispy chicken, potatoes, and peas baked in a flavorful, zesty sauce with garlic, white wine, and olive oil make for a tasty restaurant-quality dinner.

Course dinner, Entree, Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 684kcal

Author Imma

Ingredients

The Chicken and Potatoes

4 chicken thighs with skin and bones
salt and freshly ground black pepper to taste
2-3 teaspoons (4-6g) Italian seasoning
3-4 tablespoons (42-56ml) olive oil, divided
1½ pounds (690g) small potatoes, washed and halved

Chicken Vesuvio Sauce

1-2 tablespoons (14-28g) butter
4 large cloves garlic, minced (about 1 tablespoon)
1 small onion, sliced
1½ teaspoons (1.5g) dried oregano
2 teaspoons (2g) fresh thyme, minced
2 teaspoons (2g) rosemary
½ teaspoon (1g) pepper flakes (optional)
½ cup (118ml) dry white wine (can replace with chicken broth)
1½ cups (375ml) chicken broth
1 cup (150g) frozen peas, thawed
parsley for garnishing
½ lemon, sliced

Instructions

The Chicken and Potatoes

Pat dry chicken thighs with a paper towel and place in a bowl. Season both sides with salt and pepper, then rub with Italian seasoning; set aside. If desired, this can be done an hour or two before cooking. Repeat the same process with the potatoes, set aside.
Preheat oven to 375℉/190℃. Place about 1 tablespoon or more of oil in a cast-iron or large skillet.
Add chicken to the pan and sear for about 5-6 minutes on each side or until slightly browned; it’s going to finish up cooking in the oven. Set aside. Clean pan of any major burns.
In the same skillet, add the remaining oil and let it warm up; then add the potatoes and cook until browned (turning and tossing potatoes around the skillet, so it browns evenly). Remove and set aside. Drain any excess oil or continue cooking with oil and omit butter.

Chicken Vesuvio Sauce

Melt in butter, followed by garlic, onion, oregano, thyme, rosemary, and pepper flakes, sauté for about 3-4 minutes.
Pour in white wine and chicken broth as liquid heats up, scrape any brown bits from the bottom and sides of the pan with a wooden spoon.
Return the chicken, stir to combine, and place potatoes next to the chicken. Bring to a boil over medium-high heat, turn off the heat, and place in the oven.
Bake, uncovered, at 375℉/190℃, or until the chicken is cooked through and has an internal temperature of at least 165℉/74℃ about 25-30 minutes.
Add peas to the pan with 5 minutes left of cooking time. You want to warm up the peas. Adjust seasonings to taste.

The Finishing Touches

Remove, garnish with parsley, and sliced lemon, if desired.

Notes

If you'd like to have it ready beforehand, you can pop it in the oven when guests arrive. Do everything up to the point it goes in the oven (the night before or in the morning) and put it in the fridge. Pull it out about half an hour before to come up to room temperature. Preheat the oven, then proceed with the recipes.
Don't have a skillet that can go in the oven? It won't technically be a one-pot meal, but you can transfer everything to a roasting pan and proceed with the recipe.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition