Chicken Vesuvio

Name: Chicken Vesuvio
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: italian_american
Ingredients: 4 pcs chicken thighs (bone-in, skin-on, about 900g total); 3 pcs potato (medium, cut into 6 wedges each); 3 tbsp olive oil; 5 pcs garlic (cloves, thinly sliced); 0.5 cup dry white wine; 2 tbsp lemon juice (freshly squeezed); 0.5 cup green peas (frozen, thawed); 1 tsp dried oregano; 1 tsp dried thyme; 1 pinch black pepper (freshly cracked); 0.5 tsp salt; 0.25 cup water; 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(78)

TASTE SCORE

8/10

Crispy, golden-brown chicken on the bone pan-roasted with potato wedges in a garlicky white wine and lemon sauce, finished with a pop of sweet peas. A legendary Chicago Italian-American classic that comes together in one skillet and delivers bold, rustic flavor in under an hour.

PREP

15m

COOK

45m

SERVES

SERVING INCLUDES CHICKEN, POTATOES, AND PAN SAUCE.

444 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and season the chicken.
1.Position a rack in the center and preheat oven to 400°F (200°C).
2.Pat chicken thighs dry with paper towels. Season both sides with 0.5 tsp salt, oregano, thyme, and black pepper.
TIPDry skin = crispy skin. Don't skip the patting step.
fry · ~9 min
Brown the chicken.
1.Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
2.Place chicken skin-side down and sear undisturbed for 5–6 minutes until deep golden brown.
3.Flip and cook 3 minutes more. Transfer chicken to a plate.
TIPDon't crowd the pan — leave space around each piece so it sears rather than steams.
fry · ~6 min
Fry the potato wedges.
1.Add potato wedges to the hot skillet, cut-side down where possible.
2.Cook without moving for 4 minutes until a light crust forms, then flip and cook 2 minutes more.
saute · ~1 min
Bloom the garlic.
1.Reduce heat to medium and scatter sliced garlic over the potatoes.
2.Sauté for 1 minute until fragrant but not browned.
TIPGarlic burns fast — keep it moving.
mix · ~2 min
Deglaze with wine and lemon.
1.Pour in white wine and lemon juice, scraping up browned bits from the bottom of the pan.
2.Stir in 0.25 cup water and bring to a gentle simmer.
roast · ~30 min
Roast the chicken and potatoes.
1.Nestle browned chicken pieces skin-side up among the potatoes.
2.Transfer skillet to the oven and roast uncovered for 25–30 minutes, until chicken reaches 165°F (74°C) internal and potatoes are fork-tender.
simmer · ~5 min
Add the peas and finish.
1.Remove skillet from oven and scatter thawed peas over the top.
2.Let the dish rest in the pan for 5 minutes — residual heat warms the peas through and the sauce settles.
garnish
Garnish with fresh parsley and serve directly from the skillet.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken dry thoroughly before seasoning to ensure the skin crisps up in the skillet.
2
Let the chicken sear undisturbed for the full 5–6 minutes so it develops a deep golden crust.
3
Don't overcrowd the skillet when browning—leave space between pieces for even searing.
4
Cut potatoes into uniform wedges so they cook evenly and get tender at the same time.
5
Scrape up the browned bits (fond) when deglazing—they are packed with flavor for the sauce.
6
Use a digital thermometer to check chicken hits 165°F at the thickest part for safety and juiciness.
7
Add frozen peas straight from the freezer? Let them thaw first so they warm through without cooling the dish.