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Chicken-Vesuvio-Recipe

Chicken Vesuvio

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  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven-baked
  • Cuisine: Italian

Description

This Chicken Vesuvio features marinated chicken thighs, golden potatoes, and vibrant peas, all baked to perfection in a rich garlic and wine sauce, making it a delightful choice for an easy dinner at home.

Ingredients

Scale
  • 3 tablespoons olive oil, divided
  • 2 pounds bone-in skin-on chicken thighs
  • salt and pepper to taste
  • 1 pound Russet potatoes, cut into wedges
  • 3 tablespoons butter
  • 1/2 cup onion, diced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon Italian seasoning
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 3/4 cup frozen peas, thawed
  • 2 teaspoons lemon juice
  • 2 tablespoons parsley, chopped

Instructions

  1. Heat 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat. Preheat the oven to 400°F.
  2. Season the chicken on both sides with salt and pepper.
  3. Place the chicken, skin side down, in the pan in a single layer.
  4. Cook for 4-5 minutes per side or until the chicken is golden brown.
  5. Remove the chicken from the pan and cover to keep warm.
  6. Add the remaining olive oil to the pan. Place the potatoes in the pan and season with salt and pepper. Cook for 3-4 minutes per side or until golden brown.
  7. Remove the potatoes from the pan and cover to keep warm.
  8. Add the butter to the pan and melt. Stir in the onion and cook for 4-5 minutes or until softened.
  9. Add the garlic and cook for 30 seconds, then stir in the Italian seasoning.
  10. Add the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has reduced by half.
  11. Pour in the chicken broth, then season the sauce with salt and pepper.
  12. Add the chicken and potatoes back to the pan. Bake for 30 minutes or until the chicken is cooked through.
  13. Turn the oven to broil (500°F). Cook for 2-3 minutes or until the chicken skin is crispy.
  14. Remove from the oven and stir in the peas. Drizzle the lemon juice over the chicken.
  15. Sprinkle with parsley and serve immediately with the pan juices spooned over the top.

Notes

For extra flavor, let the chicken marinate in herbs for a few hours before cooking.
Use fresh parsley for a bright finish.
Feel free to substitute with other vegetables like carrots or green beans.

Nutrition

  • Serving Size: 1 serving
  • Calories: 490
  • Sugar: 2g
  • Sodium: 820mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 110mg

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Find it online: https://julia-recipes.com/chicken-vesuvio/