Chicken Vesuvio
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
594 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Vesuvio
Description
Chicken Vesuvio combines roasted chicken with crispy potato wedges and tender peas, all infused with garlic, oregano, and a bright lemon and white wine broth. The Yukon gold potatoes are seasoned and roasted separately to develop a golden crust before the chicken is seared until browned and roasted. Garlic and herbs bring savory depth, while lemon juice adds a fresh acidity.
The pan sauce is enriched with butter at the end for a smooth finish, and fresh parsley provides a herbal lift. Peas are added towards the end for a sweet contrast and pop of green color. This recipe balances hearty roasted chicken with crisp potatoes and a fragrant, wine-scented sauce.
Chicken thighs are recommended for juicy meat, and dry white wines like Pinot Grigio or Sauvignon Blanc complement the flavors well. Leftovers store well in the fridge up to 3 days and can be reheated gently in the oven or microwave. If the sauce seems thin after pea addition, a brief reduction over medium heat thickens it before finishing with butter.
Ingredients
- 4-5 medium potato cut into wedges, Yukon gold variety
- 1 whole chicken cut into pieces - or use 4 pounds (1.8kg) of chicken thighs, young
- 1/2 cup (120ml) olive oil divided
- 2 teaspoons kosher salt divided, Diamond Crystal brand
- 1 teaspoon black pepper divided
- 3 teaspoons oregano divided, dried
- 10 cloves garlic roughly chopped
- 1 cup (240ml) white wine dry
- 1 cup (240ml) chicken stock low sodium
- 2 tablespoons (30ml) lemon juice
- 2 cups (340g) peas thawed, frozen
- 4 tablespoons (56g) butter cubed, unsalted
- salt to taste
- black pepper to taste
- 3 tablespoons flat-leaf parsley minced
Instructions
- Preheat oven to 450F and set one rack to the lowest level and the other to the middle level. Toss potatoes in a bowl with a ¼ cup of olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and a ½ teaspoon pepper. Spread the potatoes out onto a parchment paper-lined baking sheet. Roast potatoes on the lowest oven level for 20 minutes or until well browned on one side. After removing potatoes, turn the heat down to 375F in the oven.
- Heat a large stainless steel fry pan to medium heat. Pat chicken pieces very dry and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon of oregano.
- Add a touch of olive oil to the pan then sear the chicken skin side down for 5 minutes then 3-4 minutes on the other side. Remove chicken pieces and place in a large roasting pan skin side up. Work in batches and do not crowd chicken while searing.
- Turn the heat down in the frying pan to medium-low and add a bit more olive oil (1-2 tablespoons) and the garlic. Sautee the garlic pieces until golden.
- After the cloves turn golden add 1 cup of dry white wine and 1 cup of low sodium chicken stock and turn the heat to high. Cook for 4-5 minutes to let the sauce reduce by about half. During the last minute add the lemon juice then turn the heat off.
- Pour the sauce around the chicken then nestle all of the potatoes around the chicken pieces. Bake at 375F on the middle rack for 25-30 minutes or until the chicken reaches a 160F internal temperature. If desired, broil for the last 2 minutes for more color on top.
- To finish the dish move the chicken and potatoes from the pan to a platter (tent with foil) and cook the sauce over medium heat. Add 2 cups of frozen peas to the sauce and bring to a simmer. Once the peas are hot, turn off the heat and whisk in the butter, 1 cube at a time. Season to taste with more salt, pepper, oregano, and lemon juice if required then pour the sauce on top of the chicken and potatoes. Top with parsley and serve. Enjoy!
Notes
- Use a whole cut-up chicken or 4 pounds of chicken thighs for best results.
- Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc work well in this dish.
- If the sauce remains thin after adding peas, cook on high heat a few minutes to reduce before adding butter.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven at 350°F or in the microwave until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 34g | 11% |
| Protein | 49.8g | 100% |
| Fat | 25.6g | 39% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 127mg | 42% |
| Sodium | 925mg | 39% |
| Potassium | 1087mg | 23% |
| Fiber | 6.3g | 25% |
| Sugar | 5g | 10% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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