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Chicken Vesuvio with peas and potatoes in white wine sauce.
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Chicken Vesuvio

This chicken Vesuvio is tender chicken thighs and potato wedges that are roasted until golden brown, then served with peas and a white wine sauce. A quick and easy dinner recipe that's easy to make but looks like it came from a fancy restaurant.
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 544kcal
Author Sara Welch

Ingredients

  • 3 tablespoons olive oil divided use
  • 2 pounds bone-in skin-on chicken thighs
  • salt and pepper to taste
  • 1 pound Russet potatoes cut into wedges
  • 3 tablespoons butter
  • 1/2 cup onion diced
  • 4 cloves garlic thinly sliced
  • 1 teaspoon Italian seasoning
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 3/4 cup frozen peas thawed
  • 2 teaspoons lemon juice
  • 2 tablespoons parsley chopped

Instructions

  • Heat 1 tablespoon of olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees F.
  • Season the chicken on both sides with salt and pepper.
  • Place the chicken, skin side down, in the pan in a single layer.
  • Cook for 4-5 minutes per side or until chicken is golden brown.
  • Remove the chicken from the pan and cover to keep warm.
  • Add the rest of the olive oil to the pan. Place the potatoes in the pan and season with salt and pepper. Cook for 3-4 minutes per side or until golden brown.
  • Remove the potatoes from the pan and cover to keep warm.
  • Add the butter to the pan and melt. Stir in the onion and cook for 4-5 minutes or until softened.
  • Add the garlic and cook for 30 seconds, then stir in the Italian seasoning.
  • Add the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has been reduced by half.
  • Pour in the chicken broth, then season the sauce with salt and pepper.
  • Add the chicken and potatoes back to the pan. Bake for 30 minutes or until chicken is cooked through.
  • Turn the oven to broil (500 degrees F). Cook for 2-3 minutes or until chicken skin is crispy.
  • Remove from the oven and stir in the peas. Drizzle the lemon juice over the chicken.
  • Sprinkle with parsley then serve immediately with the pan juices spooned over the top.

Video

Nutrition

Calories: 544kcal | Carbohydrates: 29g | Protein: 36g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 396mg | Potassium: 1055mg | Fiber: 4g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 3mg