This easy Chicken Vesuvio recipe is an at-home take on the famous Chicago Italian restaurant classic. This delicious dish features tender bone in chicken thighs, potato wedges, peas, and a flavorful lemon herb white wine sauce.
- 4 chicken thighs, skin on
- salt & pepper
- extra virgin olive oil
- 1 pound medium Russet potatoes
- 6 cloves garlic, minced
- 2 fresh sprigs thyme
- 2 fresh sprigs oregano
- 1 cup dry white wine (I use pinot grigio)
- 1 cup chicken broth
- 2 tablespoons Italian seasoning
- 1 cup frozen peas
- 1 lemon
- 2 tablespoons butter
- parsley for garnish
- Preheat your oven to 400 degrees Fahrenheit.
- Heat 2 teaspoons olive oil in a large cast iron pan over medium high heat.
- Season the chicken thighs gernerously on each side with salt and pepper.
- Sear the chicken thighs about 3 minutes per side or until golden brown. Don't move the chicken around once you set it in the hot pan, let it sit so you get a nice sear on the each side.
- While chicken is searing, chop potatoes into 1/8th wedges lengthwise.
- Set the seared chicken aside. Add 3 more tablespoons of olive oil to the pan and add potatoes to the pan, working in batches if you need to. Sear the potatoes 6 minutes, then flip and sear the other side 6 minutes.
- Remove potatoes to the platter to set aside.
- Add another 1 tablespoon olive oil to the pan and add garlic. Cook for just 30 seconds (don't burn it!) then add chicken broth and white wine.
- Scrape the bottom of the pan to deglaze and release flavor.
- Add thyme and oregano sprigs and bring to a simmer.
- Return potatoes to the pan, then top with chicken, skin side up. Sprinkle with Italian seasoning. Place in the oven and bake 30-35 minutes.
- Remove from oven, add peas and butter, then return to oven an additional 5 minutes.
- Stir sauce. Serve chicken and potatoes topped with the pan sauce and chopped parsley.
Keywords: chicken vesuvio