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Chicken Vesuvio
Chicken Vesuvio
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Indulge in the flavorful Chicken Vesuvio: crispy chicken thighs, potato wedges, and peas in a zesty garlic-white wine sauce, a beloved dish from Chicago.
Ingredients:
  • 1 tablespoon olive oil
  • 4 skin-on bone-in chicken thighs, excess fat and skin trimmed (about 1 3/4 pounds)
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning the potatoes
  • 2 large russet potatoes, skin on, cut into 1/2-to-3/4-inch wedges
  • 1 tablespoon unsalted butter
  • Cloves from 1 head garlic, peeled and thinly sliced
  • 1 teaspoon dried oregano or Italian seasoning
  • 3/4 cup dry white wine
  • 3/4 cup frozen peas (not defrosted)
  • Finely grated zest of 1 lemon (about 1/2 teaspoon)
  • 1 tablespoon lemon juice
  • About 1/4 cup chopped fresh flat-leaf parsley leaves
Instructions:
  • Place the oven rack in the center position and preheat the oven to 400°F.
  • Season the chicken by generously sprinkling 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper over it.
  • Begin by preheating a 12-inch cast-iron pan over medium-low heat for about 10 minutes until it is hot. Increase the heat to medium-high and add oil. Place chicken skin-side down in the pan and cook without moving until a golden-brown crust forms, about 8-10 minutes. Transfer chicken to a plate; it will finish cooking in the oven with the potatoes.
  • For the potato wedges, if there isn't 2 tablespoons of fat in the pan, add more oil. Then, add the potato wedges, sprinkle with remaining 1/2 teaspoon salt and a pinch of pepper. Cook until light golden brown, about 8 minutes, flipping as needed. Transfer to another plate; they will finish cooking in the oven with the chicken.
  • Prepare the sauce: Heat butter over medium-low heat then add garlic and dried oregano or Italian seasoning. Stir and cook for about 30 seconds until garlic is fragrant. Pour in the wine and add frozen peas, then simmer for about 20 seconds.
  • Add the potatoes back to the pan and coat them with the sauce. Place the chicken on top, skin-side up, and drizzle any remaining juices around the potatoes.
  • Achieve perfection: Roast the chicken and potatoes in the oven until the chicken is perfectly cooked through and reaches an internal temperature of 180 to 185°F, typically taking around 30-35 minutes, depending on the size of the thighs. Look for the chicken to deepen in color and the potatoes to become tender.
  • Enhance the dish: Add a refreshing touch with lemon juice, a burst of flavor with lemon zest, and a pop of freshness with parsley before enjoying. For optimal taste, consume on the day it's made. Store any extras in a sealed container in the refrigerator for up to 4 days. Don't forget to rate the recipe below if you enjoyed it!

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