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Chicken Vesuvio Recipe - Crispy, Garlicky, and Comforting

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs and/or drumsticks (about 3 to 3.5 pounds)
  • Yukon Gold potatoes (2 pounds), cut into thick wedges
  • Garlic (8–10 cloves), smashed
  • Frozen peas (1 cup), no need to thaw
  • Dry white wine (1 cup), such as Sauvignon Blanc or Pinot Grigio
  • Low-sodium chicken broth (1 to 1.5 cups)
  • Olive oil (3–4 tablespoons)
  • Unsalted butter (2 tablespoons)
  • Lemon (1), for juice and wedges
  • Fresh parsley (a small handful), chopped
  • Dried oregano (1 teaspoon)
  • Crushed red pepper flakes (optional, a pinch)
  • Kosher salt and freshly ground black pepper

Method
 

  1. Preheat and prep. Heat your oven to 400°F (200°C). Pat the chicken dry with paper towels. Season generously with salt, pepper, and half the oregano.
  2. Brown the potatoes. Heat 2 tablespoons olive oil in a large oven-safe skillet (12-inch) over medium-high heat. Add potato wedges in a single layer with a pinch of salt and pepper. Cook 6–8 minutes, turning occasionally, until golden on most sides. Transfer potatoes to a plate.
  3. Brown the chicken. Add another tablespoon of oil if needed. Place chicken skin-side down and sear 5–7 minutes until deeply browned. Flip and brown the second side for 3–4 minutes. Transfer chicken to the plate with the potatoes.
  4. Sauté the garlic. Reduce heat to medium. Add smashed garlic cloves to the skillet with a small knob of butter. Cook 1–2 minutes until fragrant and just golden, stirring to avoid burning.
  5. Deglaze with wine. Pour in the white wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Add 1 cup chicken broth, the remaining oregano, and a pinch of red pepper flakes if using.
  6. Build the pan and roast. Return the potatoes to the skillet, nestling them into the sauce. Place the chicken on top, skin-side up. Transfer the skillet to the oven and roast 25–30 minutes, until the chicken reaches 165°F in the thickest part and the potatoes are tender.
  7. Finish the sauce. Carefully remove the skillet from the oven. Add peas and 1–2 tablespoons butter to the pan sauce. Return to the oven for 3–4 minutes to warm the peas and gloss the sauce. If the pan looks dry, add a splash more broth.
  8. Brighten and garnish. Squeeze in the juice of half a lemon. Taste and adjust salt and pepper. Sprinkle with chopped parsley. Serve with extra lemon wedges.