Description
Chicken Vesuvio is a classic Italian-American dish featuring crispy, golden-brown chicken thighs and tender russet potatoes cooked in a savory garlic and oregano sauce with peas, finished with fresh lemon juice and parsley. This one-pan oven-baked recipe offers a perfect balance of crispy textures and comforting flavors, ideal for a hearty family meal.
Ingredients
Chicken
- 6 chicken thighs (skin-on and bone-in, about 3 pounds)
- Salt and black pepper to taste
Potatoes
- 2 large russet potatoes, unpeeled and cut into long 1-inch wedges
- 1 teaspoon olive oil
- Salt and black pepper to taste
Sauce & Seasonings
- ¼ cup olive oil
- 4 tablespoons unsalted butter
- 8 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 cup water
- 1 cup chicken broth
- 1 cup frozen peas (do not thaw)
- Juice from ½ a lemon
- Fresh parsley, finely chopped, for garnish
- Lemon zest, for garnish
Instructions
- Preheat: Preheat your oven to 425°F (220°C) to prepare for baking the dish later.
- Season Chicken: Pat the chicken thighs dry using paper towels, then season generously with salt and black pepper. Set aside.
- Season Potatoes: Toss the potato wedges with salt, black pepper, and 1 teaspoon of olive oil. Set them aside as well.
- Brown Chicken: Heat 3 teaspoons of olive oil in a large oven-safe skillet or pan over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 8 minutes until the skin becomes crispy and golden brown.
- Flip Chicken: Flip the chicken and cook the other side for about 3 minutes until it also develops a golden color. The chicken does not need to be fully cooked through at this point. Transfer the browned chicken to a platter.
- Brown Potatoes: Add the remaining 1 teaspoon of olive oil to the skillet if necessary and brown the potatoes in the pan, cooking about 3 minutes per side until each side is golden. Remove the potatoes and place with the chicken on the platter.
- Make the Sauce: In the same pan, melt the butter over medium heat. Add the minced garlic and dried oregano and cook for about 1 minute until slightly browned and fragrant.
- Deglaze: Turn the heat up to high and pour in the water to deglaze the pan, scraping up any browned bits. Cook off the water by reducing it by half over about 5 minutes.
- Add Broth and Simmer: Pour in the chicken broth and simmer for at least 5 minutes, allowing all the flavors to meld together.
- Add Peas: Turn off the heat and stir in the frozen peas without thawing.
- Assemble in Pan: Place the chicken thighs back into the pan skin-side up, spooning some of the sauce over each piece.
- Add Potatoes: Wedge the browned potato pieces between the chicken thighs in the pan.
- Bake: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Broil (Optional): For extra crispy skin, turn the broiler on high and broil the chicken for 1 to 2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove from the oven, pour fresh lemon juice over the chicken, and garnish with chopped parsley and lemon zest. Arrange the chicken and potatoes on a serving plate and spoon the sauce over. Serve warm with bread or toast to soak up the delicious juices if desired.
Notes
- Use an oven-safe skillet for seamless stove-to-oven cooking.
- Do not thaw the peas before adding; this helps maintain their texture.
- Monitor the broiler closely to avoid burning the chicken skin.
- Using bone-in, skin-on chicken thighs gives the best flavor and texture.
- This dish pairs well with crusty bread to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
