Chicken Vesuvio

Restaurant-quality but easy enough for any skill level! This simple one-pan chicken thigh recipe with tender potatoes and a white wine herb sauce is positively delicious.

Prep: 15

Cook: 40

Total: 55

Yield:4 servings

Equipment

Oven
Cutting board
Paper towels
Large cast-iron skillet or other large, oven-safe skillet
Tongs
Large plate
Large wooden spoon or silicone spatula
Large bowl
internal meat thermometer

Ingredients

For the Chicken Thighs

4 large bone-in, skin-on chicken thighs approximately 6-8 ounces each
salt to taste
freshly cracked black pepper to taste
3 tablespoons olive oil

For the Potatoes

1 pound small white potatoes halved
4 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon dried thyme

For the Sauce

½ cup dry white wine or ½ cup low-sodium chicken broth
1 cup low-sodium chicken broth
2 tablespoons butter
½ cup frozen peas

Instructions

Preheat oven to 400° Fahrenheit. Place 4 large bone-in, skin-on chicken thighs on cutting board. Pat chicken thighs completely dry on all sides with paper towels, then generously season chicken thighs on all sides with salt and freshly cracked black pepper to taste. Set chicken aside.
Place large oven-safe skillet on stovetop over medium heat. When skillet is warm, add 3 tablespoons olive oil. Heat olive oil, swirling and tilting pan occasionally to distribute oil across surface, until oil is hot and shimmery.
When oil is hot, place seasoned chicken thighs skin-side down in skillet. Sear chicken 3 to 4 minutes or until skin is golden and releases easily from pan when chicken thighs are gently moved.
When skin releases easily from skillet, flip chicken thighs over and sear chicken on other side until golden, approximately 3 to 4 minutes. Once chicken thighs are seared on both sides, transfer chicken to large plate and set aside.
Add 1 pound small white potatoes (halved) to skillet. Cook potatoes, stirring occasionally, until outsides of potatoes begin to crisp, approximately 5 to 7 minutes.
When outsides of potatoes just begin to crisp, add 4 cloves garlic, 2 teaspoons dried oregano, and 1 teaspoon dried thyme to skillet. Stir to incorporate ingredients, then let mixture cook 1 minute. After 1 minute, transfer potatoes to large bowl and set aside.
Pour ½ cup dry white wine and 1 cup low-sodium chicken broth into skillet. Stir liquids to combine, making sure to scrape bottom of skillet with wooden spoon or spatula to dislodge any bits of food that may have stuck to bottom of pan.
Simmer liquid over medium heat 10 minutes or until reduced. After 10 minutes, return chicken thighs and potatoes to skillet.
Place skillet in preheated oven. Roast chicken and potatoes, uncovered, 20 minutes. After 20 minutes, insert internal meat thermometer into thickest area of each chicken thigh to check doneness. Continue roasting as needed, checking chicken every 2 to 3 minutes, until internal temperature reaches 162° to 163° Fahrenheit.
When chicken temperature reaches desired range, remove skillet from oven. Transfer chicken thighs and potatoes to large plate and set aside. Return skillet to stovetop over medium heat.
Add 2 tablespoons butter to skillet and let butter melt, then add ½ cup frozen peas. Stir to incorporate, then simmer peas in melted butter 5 minutes or until cooked through.
After 5 minutes, transfer chicken thighs and potatoes to serving plates. Ladle sauce and peas from skillet over chicken and serve immediately.

Notes

Dry White Wine: Pinot Grigio and Sauvignon Blanc both work well for savory dishes like this.
Internal Temperature: Remove chicken at 162° to 163° Fahrenheit and let the chicken rest at least 5 minutes to reach food-safe serving temperature.

Nutrition

Recipe By:Cheryl Malik