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