Name: Chicken Vesuvio
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves approximately six people
Cuisine: Italian-American
Ingredients: 2 1/2 to 3 lbs bone-in, skin-on chicken thighs or a mix of thighs and drumsticks; 4 medium russet or Yukon Gold potatoes, cut into wedges; 3 tbsp olive oil; 6 garlic cloves, peeled and left whole; 1/2 cup white apple vinegar; 1 cup chicken broth; 1 cup frozen green peas; 1 tsp dried oregano; 1/2 tsp dried thyme or Italian seasoning; 1 tsp salt (plus more to taste); 1/2 tsp black pepper; 2 tbsp fresh parsley, chopped (optional garnish)

Chicken Vesuvio

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Vesuvio is a mouthwatering Italian-American dish that combines golden roasted chicken with crispy potato wedges and vibrant green peas, all immersed in a savory garlic-white apple vinegar sauce. This one-pan wonder is not only easy to prepare but also perfect for family gatherings or cozy weeknight dinners. The delightful mix of flavors will transport your taste buds straight to the heart of Italy. With minimal cleanup and healthy ingredients, Chicken Vesuvio is a comforting meal that everyone will love.

Author: Julia
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves approximately six people 1x
Category: Main
Method: Roasting
Cuisine: Italian-American

Ingredients

Scale

2 1/2 to 3 lbs bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
4 medium russet or Yukon Gold potatoes, cut into wedges
3 tbsp olive oil
6 garlic cloves, peeled and left whole
1/2 cup white apple vinegar
1 cup chicken broth
1 cup frozen green peas
1 tsp dried oregano
1/2 tsp dried thyme or Italian seasoning
1 tsp salt (plus more to taste)
1/2 tsp black pepper
2 tbsp fresh parsley, chopped (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat.
Season chicken with salt and pepper; brown on all sides, then set aside.
Sauté potato wedges in the same pan until golden; remove and set aside.
Lower heat and cook garlic cloves until fragrant.
Deglaze the pan with white apple vinegar, scraping up browned bits; simmer for about two minutes.
Add chicken broth, oregano, thyme, salt, and pepper; stir well.
Return chicken and potatoes to the pan; spoon sauce over them.
Roast uncovered for about 30–35 minutes until chicken reaches an internal temperature of at least 165°F (75°C) and potatoes are tender.
In the last five minutes of cooking, add frozen peas to warm through.
Garnish with fresh parsley if desired before serving.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 2g
Sodium: 490mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 30g
Cholesterol: 100mg

Find it online: https://juliataste.com/chicken-vesuvio/