Chicken Vesuvio Recipe
Chicken Vesuvio combines golden chicken, tender potatoes, and a savory garlic-herb sauce for a rustic, delicious meal. Perfect for one-pot cooking, it’s a flavorful option for any dinner.
Equipment
- Large oven-safe skillet or Dutch oven
- Tongs
- Wooden spoon or spatula
Ingredients
- Chicken
- 4 bone-in skin-on chicken thighs or 2 bone-in chicken breasts, split
- Salt and pepper to taste
- 2 tbsp olive oil
- Potatoes
- 1 lb Yukon Gold or baby potatoes halved
- Sauce
- 6 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- Juice of 1 lemon
- Garnish
- Fresh parsley chopped
- Lemon wedges
Instructions
- Prepare the Chicken
- Pat dry and season chicken with salt and pepper.
- Brown the Chicken
- Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken, skin side down, and cook until golden. Set aside.
- Cook the Potatoes
- Add potatoes to the skillet, cut side down, and cook until golden. Remove and set aside.
- Sauté the Garlic
- Add minced garlic to the skillet and cook until fragrant.
- Deglaze with Wine and Broth
- Add wine, scrape up brown bits, and let simmer. Add chicken broth, herbs, and lemon juice. Season to taste.
- Combine and Roast
- Return chicken and potatoes to skillet, spoon sauce over, and roast at 400°F for 25–30 minutes.
- Finish and Serve
- Remove, garnish with parsley, and serve with lemon wedges and crusty bread.
Notes
For a lighter version, use boneless, skinless chicken