Name: Chicken Vesuvio
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil, divided; 2 pounds bone-in skin-on chicken thighs; salt and pepper to taste; 1 pound Russet potatoes, cut into wedges; 3 tablespoons butter; 1/2 cup onion, diced; 4 cloves garlic, thinly sliced; 1 teaspoon Italian seasoning; 1/2 cup white wine; 3/4 cup chicken broth; 3/4 cup frozen peas, thawed; 2 teaspoons lemon juice; 2 tablespoons parsley, chopped

Description

This Chicken Vesuvio combines juicy chicken thighs with tender potatoes and a flavorful sauce, making it a perfect choice for a comforting and satisfying meal.

Ingredients

Scale

3 tablespoons olive oil, divided
2 pounds bone-in skin-on chicken thighs
salt and pepper to taste
1 pound Russet potatoes, cut into wedges
3 tablespoons butter
1/2 cup onion, diced
4 cloves garlic, thinly sliced
1 teaspoon Italian seasoning
1/2 cup white wine
3/4 cup chicken broth
3/4 cup frozen peas, thawed
2 teaspoons lemon juice
2 tablespoons parsley, chopped

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Instructions

Preheat the oven to 400 degrees F.
Heat 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat.
Season the chicken on both sides with salt and pepper.
Place the chicken skin-side down in the pan in a single layer.
Cook for 4-5 minutes per side until golden brown.
Remove the chicken from the pan and cover to keep warm.
Add the remaining olive oil to the pan.
Add the potatoes to the pan, season with salt and pepper, and cook for 3-4 minutes per side until golden brown.
Remove the potatoes from the pan and cover to keep warm.
Add the butter to the pan and melt.
Stir in the onion and cook for 4-5 minutes until softened.
Add the garlic and cook for 30 seconds, then stir in the Italian seasoning.
Pour in the wine and bring to a simmer, cooking for 2-3 minutes until reduced by half.
Add chicken broth, seasoning the sauce with salt and pepper.
Return the chicken and potatoes to the pan, and bake for 30 minutes until chicken is cooked through.
Turn the oven to broil at 500 degrees F and cook for 2-3 minutes until the chicken skin is crispy.
Remove from the oven, stir in the peas, and drizzle lemon juice over the chicken.
Sprinkle with parsley and serve immediately with pan juices.

Notes

For a lighter version, skinless chicken can be used.
Feel free to use other fresh herbs like thyme or basil for added flavor.

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 3g
Sodium: 850mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 42g
Cholesterol: 120mg