Loading...
A beloved Chicago classic! This one-pan wonder features crispy, bone-in chicken and tender potato wedges roasted in a savory garlic and white wine sauce, finished with bright green peas.
Prepare Chicken and Preheat Oven: Preheat your oven to 400°F (200°C). Pat the chicken pieces completely dry with paper towels. In a small bowl, mix 1 teaspoon of salt, the black pepper, and dried oregano. Season the chicken pieces generously on all sides with this mixture. This step takes about 5 minutes.
Brown the Potatoes: Heat the olive oil in a large, heavy-bottomed, oven-safe skillet (a 12-inch cast iron is ideal) over medium-high heat. Add the potato wedges in a single layer, being careful not to crowd the pan. Cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer the potatoes to a plate and set aside.
Sear the Chicken: In the same skillet, place the chicken pieces skin-side down. Sear for 5-6 minutes per side until the skin is deeply golden brown and crispy. Work in batches if necessary to avoid overcrowding. Transfer the seared chicken to the plate with the potatoes.
Create the Pan Sauce: Pour off all but 2 tablespoons of fat from the skillet. Reduce the heat to medium. Add the smashed garlic cloves and cook for about 1 minute until fragrant and lightly golden, stirring constantly to prevent burning. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 2-3 minutes. Stir in the chicken broth and the remaining 1/2 teaspoon of salt.
Roast Everything Together: Return the seared chicken (skin-side up) and browned potatoes to the skillet, arranging them in the sauce. Bring the sauce to a simmer on the stovetop. Carefully transfer the skillet to the preheated oven. Roast, uncovered, for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes are tender.
Velvety, slow-cooked polenta forms a perfect base for earthy mushrooms sautéed with garlic and fresh herbs. A comforting and savory Italian-American classic, made heart-healthy with minimal sodium.
A vibrant and flavorful pasta dish where spaghetti and fresh vegetables cook together in one pot. This low-sodium version is perfect for a quick, healthy weeknight dinner, ready in under 30 minutes.
A rich and satisfying pasta dish featuring tender mushrooms in a velvety, garlic-infused cream sauce. Made completely without salt, this recipe relies on fresh herbs and black pepper for a surprisingly flavorful meal.
Enjoy a guilt-free creamy pasta dish! This recipe uses deeply browned mushrooms and a touch of low-fat milk to create a silky, savory sauce without the heavy cream or high sodium. It's a comforting weeknight dinner ready in under 30 minutes.
A beloved Chicago classic! This one-pan wonder features crispy, bone-in chicken and tender potato wedges roasted in a savory garlic and white wine sauce, finished with bright green peas.
This italian_american recipe takes 80 minutes to prepare and yields 4 servings. At 1276.76 calories per serving with 107.34g of protein, it's a moderately challenging recipe perfect for dinner.
Finish and Serve: Carefully remove the hot skillet from the oven. Stir the frozen peas directly into the pan sauce; the residual heat will cook them in 1-2 minutes. Let the dish rest for 5 minutes. Garnish with fresh parsley and serve immediately, spooning the delicious pan sauce over the chicken and potatoes.
Add 1/2 teaspoon of red pepper flakes along with the garlic for a spicy kick.
Tuck a few sprigs of fresh rosemary or thyme among the chicken and potatoes before roasting for a deeper herbal aroma.
Add a can of drained and quartered artichoke hearts to the pan along with the potatoes for a classic variation.
Use boneless, skin-on chicken thighs instead of a whole cut-up chicken. They will sear and roast in less time, about 15-20 minutes in the oven.
Chicken is a high-quality source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Potatoes offer complex carbohydrates, which provide a steady release of energy. They are also a good source of potassium, an important electrolyte for nerve function and blood pressure regulation.
Garlic contains beneficial compounds like allicin, known for its potential anti-inflammatory and antioxidant properties that support cardiovascular health.
A typical serving of Chicken Vesuvio contains approximately 700-750 calories. This is an estimate and can vary based on the size of the chicken pieces and the amount of oil used.
Chicken Vesuvio can be part of a balanced diet. It provides a good source of protein from chicken and complex carbs from potatoes. However, it can be high in fat and sodium. To make it healthier, you can use skinless chicken, reduce the amount of oil, and ensure you use low-sodium chicken broth.
A dry, crisp white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay is ideal. These wines add acidity and flavor without sweetness. Avoid using cooking wines, which can be overly salty.
Yes, you can use boneless, skin-on chicken thighs for a quicker version. They cook faster, so start checking for doneness after about 15-20 minutes of roasting.
Yes, the sauce for Chicken Vesuvio is traditionally a thin, broth-like 'au jus' style sauce, not a thick gravy. It's meant to be light and flavorful to coat the chicken and potatoes.
This dish is best enjoyed immediately after cooking to preserve the crispy chicken skin and potato texture. Reheating can make them soft. However, you can do the prep work—cutting potatoes and seasoning chicken—a few hours in advance.