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Chicken Vesuvio
4.9 from 63 votes

Chicken Vesuvio

Chicken Vesuvio features bone-in, skin-on chicken thighs roasted alongside crispy potato wedges, infused with garlic, shallots, oregano, and white wine. The dish combines oven-roasted potatoes with seared chicken simmered in a buttery, wine and chicken stock sauce, finished with peas and fresh lemon juice. The result balances tender chicken with a flavorful sauce and golden potatoes, offering a hearty, satisfying main course.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 2 russet potato cut into 8 long wedges
  • 1 ½ tablespoons olive oil
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 6 chicken thigh bone-in, skin-on
  • 2 tablespoons butter unsalted
  • 2 shallot diced, large
  • 3 cloves garlic minced
  • ¾ teaspoon oregano dried
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ½ cup dry white wine
  • ⅔ cup peas frozen
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 30-35 minutes, or until golden brown, stirring halfway. Set aside and keep warm.
  4. Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
  6. Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
  7. Whisk in flour until lightly browned, about 1 minute.
  8. Stir in chicken stock and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the skillet.
  9. Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 12-15 minutes.
  10. Stir in peas and lemon juice until heated through, about 1 minute; season with salt and pepper, to taste.
  11. Serve immediately with potatoes, garnished with parsley, if desired.

Notes

  • Chicken stock can replace white wine to make this dish non-alcoholic without losing flavor.