Description
Chicken Vesuvio: An Incredible Ultimate Recipe That Will Amaze You
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 4 medium-sized potatoes, cut into wedges
- 1 cup green peas (frozen or fresh)
- 6 cloves garlic, minced
- 1 cup white wine (such as Sauvignon Blanc)
- 1 cup chicken broth
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- ¼ cup olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, season the chicken thighs with salt, pepper, oregano, thyme, and red pepper flakes.
- In another bowl, toss the potato wedges with olive oil, salt, and pepper until well coated.
- In a large oven-safe skillet, heat a bit of olive oil over medium-high heat. Add the chicken, skin side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.
- Once the chicken is browned, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Arrange the potato wedges around the chicken in the skillet. Pour in the white wine and chicken broth.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
- In the last 5 minutes of cooking, sprinkle the green peas over the dish.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 1g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg