Chicken Vesuvio
This Chicken Vesuvio is a crispy-skinned, lemon-garlic, wine-braised masterpiece, chicken and potatoes roasted together until golden and bathed in a buttery, herby pan sauce. It's comfort food with Mediterranean flair, all done in one pan!
Servings: 6
Calories: 483kcal
Equipment
Ingredients
Chicken & Potatoes:
- 3-4 pounds bone-in skin-on chicken pieces (a mix of thighs and drumsticks works great)
- salt and pepper to taste
- 1 pound baby potatoes halved (or quartered if large)
For the Flavor Base:
- 3-4 tablespoons olive oil extra virgin
- ½ medium yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- juice from 1 lemon plus extra lemon wedges for serving
For the Pan Sauce:
- ½ cup dry white wine
- 1 cup chicken broth low sodium or no sodium added
- fresh parsley roughly chopped, for garnish
Instructions
- Preheat your oven to 425°F. Pat the chicken pieces dry with paper towels and season them generously with salt and pepper on all sides.
- Toss the halved potatoes with a pinch of salt, a drizzle of olive oil, and a little extra pepper.
- In a large, oven-safe skillet or roasting pan, heat 2–3 tablespoons of olive oil over medium-high heat. Add the chicken pieces, skin-side down, and sear until the skin is nicely browned (about 5 minutes). Flip the chicken and brown the other side for another 3–4 minutes. Remove the chicken temporarily from the pan and set aside.
- In the same pan, lower the heat to medium. If needed, add a little more olive oil. Add the diced onion to the pan and sauté for about 5 minutes until softened. Stir in the minced garlic and dried oregano, cooking for another 30 seconds until fragrant.
- Pour in the white wine, stirring to scrape up any browned bits from the bottom of the pan. Let it simmer for about 1 minute. Stir in the chicken broth and squeeze in the juice of 1 lemon. Now add the tossed baby potatoes to the pan, stirring gently so they get well‑coated in the sauce.
- Return the browned chicken pieces to the pan, nestling them among the potatoes so that everything cooks together and absorbs the sauce’s flavors. Transfer the pan to the preheated oven and roast for 40–45 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender. For extra crispy skin, you can broil for an additional 2–3 minutes at the end.
- Remove the pan from the oven and let the dish rest for a few minutes. Squeeze a little extra lemon over the top, then sprinkle with freshly chopped parsley. Serve the chicken and potatoes with a generous drizzle of that pan sauce, and enjoy with extra lemon wedges on the side.
Video
Notes
- Use bone-in, skin-on chicken for the best flavor and texture. Trust me, it’s worth it.
- Dry white wine like Pinot Grigio or Sauvignon Blanc works best, don’t use the cheap cooking stuff.
- Crispy skin hack: Broil for 2–3 minutes at the end if your chicken’s not as golden as you’d like.
- Make ahead? Yes! Assemble everything and pop it in the fridge until you’re ready to bake.
- Lemon wedges on the side are non-negotiable, this dish loves a little zing right before serving.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 16g | Protein: 31g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 126mg | Potassium: 690mg | Fiber: 2g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg
