Chicken Vesuvio
Chicago’s Italian steakhouse classic: crisp chicken and golden potato wedges roasted in garlic, oregano and white wine, with sweet peas at the end.
- 70 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.79 a serving
- 710 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 6 bone-in chicken thighs, skin on
- 1½ lb Yukon Gold potatoes, cut lengthwise into wedges
- 8 cloves garlic, smashed
- ¾ cup dry white wine
- ½ cup chicken broth
- 1 cup frozen peas
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 2 tsp salt, divided
- ¾ tsp black pepper
- 1½ tsp dried oregano, divided
- 2 tbsp olive oil
Each serving has about 710 calories, 39 g protein, 38 g carbs and 41 g fat, and costs about $2.79 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No bone-in chicken thighs? Chicken drumsticks work.
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No frozen peas? Frozen mixed vegetables work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the chicken dry and it with 1 teaspoon of salt, the pepper and 1 teaspoon of oregano.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the oil in a large oven-safe over medium-high. the potato wedges cut side down 6 to 8 minutes, until , then move them to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 7 min
Turn the heat to medium, lay the chicken in skin side down, and cook 8 to 10 minutes, until . Flip it.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 9 min
Tuck the potatoes and garlic around the chicken, sprinkle over the rest of the oregano and salt, and pour the wine and broth around it.
uncovered 25 to 30 minutes, until the potatoes are tender and the thickest thigh reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 27 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Scatter the peas into the pan juices and return it to the oven for 3 to 4 minutes, until hot.
Timer: 3 min 30 sec
Dolly’s tip: The handle is oven-hot. Grab it with a mitt every time.Spoon the garlicky juices over everything and scatter the parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Chicken stew
70 min
Chicken thighs with collard greens
65 min
Chicken alla diavola
70 min
Chicken scarpariello
65 min
One-pan dinners ›High-protein dinners ›What to make with chicken and potatoes ›What to make with frozen peas and potatoes ›What to make with chicken and frozen peas ›