Name: Chicken Vesuvio Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 2 tbsp butter; ½ tbsp olive oil; 6 bone-in, skin-on chicken thighs; Salt and pepper to taste; 4-5 medium Yukon Gold potatoes, cut into wedges; 2 shallots (or 1 medium onion), sliced; 6 garlic cloves, finely chopped; 2 tsp Italian seasoning; ½ tsp red chili flakes; 2 tbsp all-purpose flour; ½ cup dry white wine (e.g., Pinot Grigio, Chardonnay, or Sauvignon Blanc); 1½ cups chicken broth; 1 cup frozen peas; 1 tbsp lemon juice; 2 tbsp fresh parsley, finely chopped

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Introduction

Chicken Vesuvio is a classic Italian-American dish known for its crispy roasted chicken, tender potatoes, and flavorful sauce. This hearty meal combines aromatic herbs, garlic, and a splash of white wine for a comforting dinner that’s surprisingly easy to prepare.

A close-up view of a black pan filled with four golden-brown roasted chicken thighs, each with a crispy, slightly charred skin, arranged in a loose cluster. Around the chicken thighs are several halved small yellow potatoes with a soft, moist texture, showing a light greenish hue with bits of herbs on top. The dish is covered in a glistening layer of oil and seasoning with small chopped green parsley sprinkled evenly over the chicken and potatoes. The background shows a hint of white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
½ tbsp olive oil
6 bone-in, skin-on chicken thighs
Salt and pepper to taste
4-5 medium Yukon Gold potatoes, cut into wedges
2 shallots or 1 medium onion, sliced
6 garlic cloves, finely chopped
2 tsp Italian seasoning
½ tsp red chili flakes
2 tbsp all-purpose flour
½ cup dry white wine (e.g., Pinot Grigio, Chardonnay, or Sauvignon Blanc)
1½ cups chicken broth
1 cup frozen peas
1 tbsp lemon juice
2 tbsp fresh parsley, finely chopped

Instructions

Step 1: Preheat the oven to 400°F (200°C) and position the rack in the middle.
Step 2: Heat the olive oil and butter in a cast iron skillet or oven-proof Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
Step 3: In the same skillet, add the potato wedges and cook for 5-6 minutes until they start to brown. Remove the potatoes and set aside with the chicken.
Step 4: Add the sliced shallots to the skillet and sauté for 3-4 minutes until softened. Stir in the chopped garlic, Italian seasoning, and red chili flakes, cooking briefly to release their aromas.
Step 5: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Pour in the white wine and cook for another minute to reduce slightly.
Step 6: Gradually add the chicken broth while stirring. Season the sauce with salt and pepper to taste and mix well.
Step 7: Return the chicken and potatoes to the skillet, arranging them in a single layer. Transfer the skillet to the oven and bake uncovered for 30 minutes.
Step 8: Remove the skillet from the oven, add the frozen peas, then return to bake for an additional 15 minutes until the peas are tender and the chicken is cooked through.
Step 9: Once done, drizzle the dish with lemon juice and sprinkle fresh parsley over the top before serving.

Tips & Variations

For extra crispiness, pat the chicken dry before seasoning to help the skin brown better.
You can substitute Yukon Gold potatoes with red potatoes or fingerlings for a slightly different texture.
If you prefer less heat, reduce or omit the red chili flakes.
Use leftover cooked chicken and adjust baking time accordingly if you want a quicker version.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the chicken crispy. Avoid microwaving if possible, as it can make the skin soggy.

How to Serve

A close-up view of a black cast iron pan filled with four browned, crispy chicken thighs with a shiny glistening skin showing dark golden and light golden colors, surrounded by halved small yellow potatoes with a tender texture and a light green herb sprinkle on top. The dish is coated with a glossy, golden herb sauce, and fresh chopped green herbs are scattered over the chicken and potatoes for a fresh look. The pan sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but cooking times may be shorter. Keep an eye on the chicken to avoid overcooking and drying it out.

What if I don’t have white wine?

You can substitute the white wine with an equal amount of additional chicken broth or a splash of white grape juice for a similar flavor without the alcohol.