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Per serving
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- 1
Roast the potatoes
Heat the oven to 400F. Cut the potatoes into wedges and toss them with 2 tablespoons of the olive oil, the Italian seasoning, and a good amount of salt and pepper. Spread them out in a single layer on a sheet pan - don't crowd them - and roast 20 minutes, flipping once halfway through.
- 2
Season the chicken
Pat the chicken thighs bone-dry with paper towels. Wet skin never crisps, so take your time here. Season both sides with salt and pepper.
- 3
Sear the chicken
Warm the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Working in batches so you never crowd the pan, lay the thighs in skin side down and let them go 8 to 10 minutes per side, until the skin is deeply golden. Don't move them chasing color that hasn't come yet. Transfer to a plate and cover to keep warm.
- 4
Build the sauce
Pour off all but about 2 tablespoons of the fat and keep the heat at medium. Cook the sliced shallot about 3 minutes until soft and golden, then add the minced garlic and cook 30 to 60 seconds until fragrant. Pour in the white wine and scrape up every browned bit stuck to the pan - that is the flavor. Add the chicken broth and simmer 3 to 5 minutes until it reduces by about half, then stir in the lemon juice.
- 5
Bake it together
Nestle the chicken back into the skillet skin side up along with the roasted potatoes. Slide the whole skillet into the oven and bake 25 to 30 minutes, until the chicken reaches 165F and the potatoes are tender.
- 6
Finish with the peas
Move the chicken and potatoes to a serving platter. Set the skillet over low heat and stir the butter into the sauce until it melts, then add the peas and cook 2 to 3 minutes just until tender and bright green. Taste for salt and pepper. Spoon the peas and sauce over everything and bring it to the table right away.
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Chicken Vesuvio
Created by: PastaAndProsciutto
Ingredients
- 2 lb russet potatoes
- 4 tbsp olive oil
- 1 tbsp Italian seasoning
- salt and pepper, to taste
- 8 bone-in skin-on chicken thighs
- 1 shallot
- 5 garlic cloves
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- 2 tbsp lemon juice
- 2 tbsp unsalted butter
- 1 1/4 cup peas
Instructions
- Roast the potatoesHeat the oven to 400F. Cut the potatoes into wedges and toss them with 2 tablespoons of the olive oil, the Italian seasoning, and a good amount of salt and pepper. Spread them out in a single layer on a sheet pan - don't crowd them - and roast 20 minutes, flipping once halfway through.
- Season the chickenPat the chicken thighs bone-dry with paper towels. Wet skin never crisps, so take your time here. Season both sides with salt and pepper.
- Sear the chickenWarm the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Working in batches so you never crowd the pan, lay the thighs in skin side down and let them go 8 to 10 minutes per side, until the skin is deeply golden. Don't move them chasing color that hasn't come yet. Transfer to a plate and cover to keep warm.
- Build the saucePour off all but about 2 tablespoons of the fat and keep the heat at medium. Cook the sliced shallot about 3 minutes until soft and golden, then add the minced garlic and cook 30 to 60 seconds until fragrant. Pour in the white wine and scrape up every browned bit stuck to the pan - that is the flavor. Add the chicken broth and simmer 3 to 5 minutes until it reduces by about half, then stir in the lemon juice.
- Bake it togetherNestle the chicken back into the skillet skin side up along with the roasted potatoes. Slide the whole skillet into the oven and bake 25 to 30 minutes, until the chicken reaches 165F and the potatoes are tender.
- Finish with the peasMove the chicken and potatoes to a serving platter. Set the skillet over low heat and stir the butter into the sauce until it melts, then add the peas and cook 2 to 3 minutes just until tender and bright green. Taste for salt and pepper. Spoon the peas and sauce over everything and bring it to the table right away.