Description
Classic Chicken Vesuvio is a traditional Italian-American dish featuring crispy roasted chicken pieces and golden Yukon gold potatoes infused with garlic, herbs, and a flavorful white wine and chicken broth sauce. This comforting and hearty recipe is roasted and finished under the broiler for a perfectly browned and crispy texture, making it a perfect meal for family dinners or special occasions.
Ingredients
Potatoes
- 2 pounds Yukon gold potatoes, cut into wedges
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Chicken
- 3-4 pound whole chicken, broken down into pieces
- 4 Tablespoons olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Sauce
- 2 Tablespoons unsalted butter
- 10 cloves garlic, sliced thinly
- 1 cup chicken stock or broth
- 1 cup dry white wine (Chardonnay or Pinot Grigio)
- 1 cup frozen peas
- 1 medium lemon, juice only
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven: Preheat your oven to 425˚F (220˚C) and line a sheet pan with parchment paper or foil to prepare for roasting the potatoes.
- Prepare the potatoes: In a large bowl, toss the potato wedges with 2 Tablespoons olive oil, dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Lay them out in an even layer on the prepared sheet pan.
- Roast the potatoes: Roast the potatoes in the oven for 20 minutes, tossing them halfway through so they brown evenly and are just cooked through.
- Heat the skillet: While the potatoes roast, heat a large cast iron skillet or Dutch oven over medium heat on the stovetop with the remaining 4 Tablespoons olive oil.
- Season the chicken: Season the chicken pieces with Italian seasoning, 2 teaspoons kosher salt, and 1 teaspoon black pepper evenly.
- Sear the chicken: Place the chicken pieces skin side down in the hot skillet and cook for 3-5 minutes until golden brown. Flip and cook another 3-5 minutes to brown the other side.
- Remove chicken to rest: Take the chicken pieces out of the skillet and set them aside on a plate to rest.
- Melt butter and cook garlic: Melt the butter in the skillet, then add the sliced garlic. Cook for 30 seconds until fragrant but not browned.
- Add liquids and deglaze: Pour in the chicken stock and white wine, scraping the bottom of the skillet to lift any browned bits for flavor.
- Simmer with peas: Stir in the frozen peas and simmer the sauce for 3-4 minutes until the peas are heated through and the liquid is reduced by about half.
- Reserve the sauce: Turn off the heat and pour the sauce from the skillet into a separate bowl to keep warm.
- Reduce oven temperature: Once the potatoes are done roasting, take them out and lower the oven temperature to 375˚F (190˚C).
- Combine potatoes and chicken: Add the roasted potatoes to the skillet, then arrange the seared chicken pieces on top. Pour in any chicken juices from the plate along with the reserved sauce.
- Bake the dish: Bake everything together in the oven for about 30 minutes, or until the chicken reaches an internal temperature of 165˚F (74˚C).
- Broil for crispiness: Turn the broiler to high and cook the dish under it for 3-4 minutes until the chicken and potatoes are nicely browned and crispy.
- Finish and garnish: Squeeze fresh lemon juice over the finished dish and sprinkle with chopped fresh parsley before serving.
Notes
- Breaking down a whole chicken can simply mean cutting it into familiar pieces like thighs, drumsticks, breasts, and wings; you can ask your butcher to do this.
- Use a cast iron skillet or an oven-safe Dutch oven to allow for stovetop searing and oven roasting in the same pan.
- Make sure to check the internal temperature of the chicken to ensure it is fully cooked to 165˚F.
- Choose a dry white wine like Chardonnay or Pinot Grigio for the best flavor in the sauce.
- Fresh lemon juice added at the end brightens and balances the rich flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
