Chicken Vesuvio Bone in
Infused with the bold flavors of Italian-inspired cooking, Chicken Vesuvio Bone-In is a one-pan wonder that’s perfect for weeknights or casual entertaining. This rustic recipe features tender, golden-browned bone-in chicken thighs and drumsticks nestled among crispy, herb-infused potato wedges and simmered in a rich garlic white wine sauce. A finishing touch of buttery peas adds a pop of freshness, while fresh rosemary and oregano elevate the dish with fragrant, earthy notes. Roasted to perfection in the oven and served with bright lemon wedges, this comforting yet elegant meal is as satisfying as it is easy to prepare. Relish its delightful interplay of textures and flavors, perfect for family dinners or impressing guests.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs and drumsticks
- 2 large Russet potatoes
- 3 tablespoons Olive oil
- 6 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken stock
- 1 cup Frozen green peas
- 1 teaspoon Fresh rosemary, minced
- 1 teaspoon Fresh oregano, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 whole Lemon, cut into wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the russet potatoes into large wedges. Set aside.
Season the chicken pieces generously with salt and black pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken pieces, skin side down, until golden brown and crispy, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the potato wedges and a pinch of salt. Sear the potatoes until golden brown on the edges, about 6-8 minutes.
Add the minced garlic to the skillet and cook until fragrant, about 30 seconds, stirring constantly to avoid burning.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the chicken stock, rosemary, and oregano.
Nestle the seared chicken pieces back into the skillet, skin side up, on top of the potatoes.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Remove the skillet from the oven and place it back on the stovetop over medium heat.
Add the frozen green peas and butter, stirring gently until the peas are warmed through and the butter melts into the sauce, about 2-3 minutes.
Taste and adjust the seasoning with more salt and black pepper, if needed.
Serve the Chicken Vesuvio hot, garnished with lemon wedges for a bright, zesty finish.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 20.0 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 266 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 5134 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
