If you’re craving a juicy, flavorful chicken dish that will win over the whole family, Chicken Vesuvio is just the ticket. This classic recipe features crispy, fall-off-the-bone chicken thighs paired with rosemary roasted potatoes in a rich lemon butter sauce. Trust me, you’ll want to sip the sauce on its own! The process is simple: sear the chicken skin, roast the potatoes, and whip up a quick, delicious sauce. The result? Tender chicken and saucy potatoes that soak up all that zesty, savory goodness.
The name “Chicken Vesuvio” is said to come from the eruption of steam when you add white wine to the hot pan—a nod to its dramatic flair. A Chicago favorite, this dish is a staple in Italian restaurants across the city. The goal here is to achieve juicy, tender chicken with crispy skin and perfectly cooked, flavorful potatoes. Roasting the potatoes with rosemary not only enhances their taste but also ensures they’re soft and full of flavor by the time they meet the sauce.
Chicken thighs often get overlooked, but they’re the star of this dish—classy, juicy, and wrapped in crispy skin. Not only are they more affordable than chicken breasts, but they’re also practically fool-proof. A good sear on a hot pan makes the skin golden and crispy, while the bone keeps the meat moist and tender. This recipe is a perfect opportunity to master your skin-searing technique and elevate your weeknight dinner game!
Ingredients:
- 1.5 lbs. medium golden potatoes, halved
- 2-3 sprigs rosemary
- 1/4 cup olive oil, plus extra for drizzling
- 6 skin-on, bone-in chicken thighs
- 4 tbsp unsalted butter
- 6 garlic cloves, minced
- 1/2 onion, diced
- 1 1/2 tsp dried oregano
- 2 tbsp flour
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 cup frozen peas, thawed
- 1 lemon, juiced
- 2 tbsp fresh parsley, minced
- Kosher salt and freshly cracked black pepper to taste
Directions:
- Preheat your oven to 400°F.
- Toss the potatoes with salt, pepper, and olive oil on a baking sheet. Spread them out, cut side down, and add rosemary sprigs. Roast for 20-25 minutes until tender.
- Heat a cast iron skillet over high heat with olive oil. Pat the chicken dry and season with salt and pepper.
- Place chicken skin side down in the skillet, reduce heat to medium, and cook for 6-8 minutes until the skin is golden and crispy. Flip and cook another 4-6 minutes, then remove from the pan.
- In the same skillet, add butter, onion, and garlic, cooking until the onion is translucent. Stir in oregano and flour, then deglaze with white wine. Add chicken stock and peas, and season to taste.
- Stir the roasted potatoes into the sauce. Arrange the chicken on top, keeping the crispy skin above the sauce. Bake for 20-25 minutes.
- Garnish with parsley and a squeeze of lemon juice, and enjoy!