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Chicken Vesuvio

Chicken Vesuvio

A delicious Chicken Vesuvio dish featuring tender chicken pieces and potato wedges baked in a flavorful white wine and lemon sauce.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 594 kcal

Equipment

  • oven
  • fry pan
  • roasting pan
  • baking sheet
  • mixing bowl

Ingredients
  

Potatoes

  • 4-5 medium Yukon Gold potatoes cut into wedges

Chicken

  • 1 whole young chicken cut into pieces or 4 pounds of chicken thighs

Olive Oil

  • ½ cup olive oil divided

Salt and Pepper

  • 2 teaspoons Diamond Crystal Kosher salt divided
  • 1 teaspoon black pepper divided

Dried Herbs

  • 3 teaspoons dried oregano divided

Garlic

  • 10 cloves garlic roughly chopped

Liquids

  • 1 cup dry white wine
  • 1 cup low sodium chicken stock
  • 2 tablespoons lemon juice

Peas and Butter

  • 2 cups frozen peas thawed
  • 4 tablespoons unsalted butter cubed

Garnish

  • 3 tablespoons minced flat-leaf Italian parsley

Instructions
 

Cooking Steps

  • Preheat oven to 450F. Toss potatoes with ¼ cup olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and ½ teaspoon pepper. Roast potatoes on the lowest rack for 20 minutes, then reduce oven to 375F.
  • Heat a fry pan to medium heat. Pat chicken dry and season with 1 teaspoon kosher salt, ½ teaspoon pepper, and 1 teaspoon oregano. Sear chicken skin side down for 5 minutes, flip and cook for 3-4 minutes more. Transfer to a roasting pan skin side up.
  • Reduce frying pan heat to medium-low, add 1-2 tablespoons of olive oil. Sauté garlic until golden. Add 1 cup wine and 1 cup chicken stock, increase heat to high and reduce for 4-5 minutes. Add lemon juice just before turning off heat.
  • Pour sauce around chicken and add potatoes. Bake at 375F for 25-30 minutes until chicken reaches 160F. Broil for the last 2 minutes if desired.
  • Transfer chicken and potatoes to a platter. Simmer sauce, add peas and whisk in butter cube by cube. Season and pour sauce over chicken and potatoes. Top with parsley and serve.

Notes

A whole cut-up chicken or chicken pieces can be used. Chicken thighs work particularly well. Dry white wines like pinot grigio, chardonnay, or sauvignon blanc are recommended. Leftovers can be saved for up to 3 days in the fridge.

Nutrition

Serving: 1servingCalories: 594kcalCarbohydrates: 34gProtein: 49.8gFat: 25.6gSaturated Fat: 6.2gCholesterol: 127mgSodium: 925mgPotassium: 1087mgFiber: 6.3gSugar: 5gCalcium: 61mgIron: 3mg
Keyword chicken recipes, Chicken Vesuvio, comfort food, family meals, Italian chicken, potato recipes
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