Description
Experience the comfort of Chicago-style Chicken Vesuvio, an iconic dish that pairs crispy bone-in chicken with golden roasted potatoes. Enhanced by an aromatic blend of garlic, oregano, and zesty lemon, this one-skillet marvel delivers restaurant-quality flavors with minimal cleanup. It is the perfect blend of savory, bright, and deeply satisfying elements, making it an ideal choice for both busy weeknights and special family dinners.
Ingredients
2 pounds Yukon Gold potatoes, cut into wedges
6 tablespoons olive oil, divided
1 teaspoon dried oregano
3 teaspoons kosher salt, divided
1.5 teaspoons black pepper, divided
3–4 pound whole chicken, cut into 8 pieces
2 teaspoons Italian seasoning
2 tablespoons unsalted butter
10 cloves garlic, thinly sliced
1 cup high-quality chicken stock
1 cup non-alcoholic white wine substitute
1 cup frozen green peas
1/2 lemon, juiced
Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss potato wedges with 3 tablespoons of olive oil, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Roast on a baking sheet for 20 minutes.
Season chicken pieces with Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Heat remaining olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5-7 minutes per side. Remove chicken from the pan.
Add butter and sliced garlic to the skillet, sautéing until fragrant.
Deglaze the pan with chicken stock and non-alcoholic white wine substitute, scraping up browned bits.
Return chicken to the skillet, nestle in the roasted potatoes, and scatter peas around the edges.
Transfer the skillet to the oven and roast for 20-25 minutes until chicken is cooked through.
Finish with a squeeze of fresh lemon juice and fresh parsley before serving.
Notes
Ensure chicken is patted dry before searing to achieve maximum crispiness. High-quality chicken stock greatly improves the depth of the pan sauce. If you do not have a non-alcoholic wine substitute, an equal part of chicken stock mixed with a teaspoon of cider vinegar works well.
Nutrition
- Serving Size: 2 pieces of chicken with potatoes
- Calories: 580
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg