Pairs well with Chicken Vesuvio

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Chicken Vesuvio

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An easy one-pot American-Italian inspired chicken dish with lemon, garlic, onions, baby potatoes, peas, and a splash of white wine. The chicken is cooked until tender and falling off the bone with a flavorful sauce balanced by lemon and butter.

00:45:00 total

Serves 4

easy

Main Various

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Ingredients

  1. bone-in chicken thighs - 6 pieces (skin on, dark meat preferred for tenderness)
  2. baby Yukon gold potatoes - about 1.5 pounds (small whole or halved if large)
  3. onion - 1/2 medium (sliced, about half an onion)
  4. garlic cloves - 4-5 cloves (thinly sliced, adjust to taste)
  5. frozen peas - 1 cup (or fresh if available)
  6. lemon wedges - 1 lemon (for cooking and garnish)
  7. lemon zest - 1 teaspoon (freshly grated)
  8. fresh thyme - 3-4 sprigs (sprigs)
  9. dried oregano - 1 teaspoon (or fresh if available)
  10. white wine - 1/4 cup (for deglazing)
  11. olive oil - 3 tablespoons (for cooking)
  12. butter - 2 tablespoons (optional, added at end for richness)
  13. salt - watch the video to see (to taste)
  14. black pepper - watch the video to see (to taste)
  15. fresh parsley - a handful (for garnish)

Instructions

  1. Prepare chicken: Season bone-in chicken thighs with salt and black pepper on both sides. Use skin-on dark meat for best flavor and tenderness.
  2. Brown chicken: Heat olive oil in a large oven-safe pot or skillet over medium heat. Place chicken skin side down and brown until golden, about 5-7 minutes.
  3. Add onions and garlic: Flip chicken and add sliced onions and thinly sliced garlic around the chicken in the same pot. Cook until onions start to soften and become golden.
  4. Add potatoes and seasonings: Add baby potatoes (halved if large), fresh thyme sprigs, dried oregano, lemon zest, and lemon wedges to the pot. Drizzle a little olive oil over potatoes and season with salt and pepper.
  5. Deglaze with white wine: Pour white wine into the pot to deglaze, scraping up any browned bits. Let it reduce slightly for about 1-2 minutes.
  6. Add peas and transfer to oven: Add frozen peas to the pot. Preheat oven to 375°F (190°C). Place the pot in the oven and roast for about 30-45 minutes until chicken is cooked through (internal temp 170-175°F) and potatoes are tender.
  7. Finish with butter and parsley: Remove pot from oven. Add a few knobs of butter and fresh parsley. Let butter melt into the sauce. Optionally, return to oven for 5-10 minutes to warm through the peas and onions.
  8. Serve: Serve chicken, potatoes, and peas with sauce and lemon wedges on the side. The chicken should be tender and falling off the bone.

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