Chicken Vesuvio

Directions

1. Preheat and prep skillet: Preheat oven to 375°F (190°C). Heat ¼ cup olive oil in a large ovenproof skillet over medium-high heat.
2. Cook chicken: Season chicken thighs with salt and pepper. Place them in the hot skillet and cook for 10–12 minutes, turning occasionally, until golden brown on all sides. Remove chicken from the skillet and set aside.
3. Cook potatoes: Add potato chunks to the same skillet. Season with oregano, thyme, and red pepper flakes (if using). Cook, stirring occasionally, until potatoes are golden brown on all sides, about 10 minutes.
4. Add garlic: Stir in the sliced garlic and sauté for 1 minute until fragrant.
5. Deglaze and add peas: Add butter, white wine, and chicken stock to the skillet to deglaze the pan, scraping up any browned bits. Stir in peas and simmer for 4–5 minutes.
6. Combine chicken and vegetables: Return the browned chicken to the skillet, nestling it among the potatoes and peas. Stir gently to combine.
7. Bake: Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and potatoes are tender.
8. Serve: Remove from oven, sprinkle with fresh parsley, and drizzle with lemon juice before serving.

Recipe Details

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 4
Difficulty: Medium

Variations & Substitutions

• Spicy twist: Add more crushed red pepper flakes or a pinch of smoked paprika for heat.
• Vegetable swaps: Use baby carrots or bell peppers alongside potatoes for extra color and flavor.
• Wine substitute: Replace white wine with chicken broth if you prefer a non-alcoholic version.
• Chicken cuts: You can use bone-in, skin-on drumsticks instead of thighs.

Serving Suggestions