Classic Chicken Vesuvio: The Ultimate Chicken Vesuvio Recipe
Introduction to Classic Chicken Vesuvio
Classic Chicken Vesuvio is a delightful dish that combines tender, juicy chicken thighs with golden roasted potatoes and vibrant green peas. This comforting meal is not only easy to prepare but also brings delightful flavors to your table, making it a perfect choice for family dinners or casual get-togethers. Whether you are a seasoned chef or just starting out, this recipe offers a straightforward approach to creating a hearty and satisfying meal.
A Personal Story Behind My Classic Chicken Vesuvio Journey
Growing up, my family often gathered around the dinner table to enjoy home-cooked meals that brought us together. One of my favorite dishes was Chicken Vesuvio, a recipe passed down from my grandmother. The aroma of garlic and herbs wafting through the kitchen always felt like a warm hug. As I learned to cook, I made it my mission to perfect this classic dish, and now I’m excited to share it with you, hoping it will create as many cherished memories for you and your loved ones.
What Makes This Classic Chicken Vesuvio Recipe Special?
What sets this Chicken Vesuvio apart is the harmony of flavors and textures. The combination of crispy roasted potatoes, tender chicken, and sweet peas creates a delightful medley that excites the palate. The use of fresh garlic and fragrant oregano enhances the dish, making it aromatic and inviting. Plus, the one-pan nature of the recipe means less cleanup, which is always a bonus!
The Full Classic Chicken Vesuvio Recipe
Ingredients
- 4 tablespoons olive oil
- 2 pounds small Yukon gold potatoes (10 to 12)
- 3 teaspoons kosher salt
- 8 bone-in, skin-on chicken thighs
- 1/2 teaspoon black pepper
- 6 cloves garlic
- 2 tablespoons unsalted butter
- 2 teaspoons dried oregano
- 1/2 cup chicken broth
- 1 1/4 cups low-sodium chicken broth
- 1 1/2 cups frozen peas
- 1/2 medium lemon
- 1/4 cup fresh parsley leaves
Instructions
- Preheat your oven to 425°F (220°C) and drizzle 2 tablespoons of olive oil onto a rimmed baking sheet. This will help the potatoes roast beautifully.
- Halve the small Yukon gold potatoes and place them on the baking sheet. Sprinkle with 1 teaspoon of kosher salt and toss to coat. Arrange the potatoes cut-side down in a single layer and roast for about 30 minutes until golden brown. This step ensures crispy edges!
- While the potatoes are roasting, season the chicken thighs with the remaining kosher salt and black pepper. In a large oven-safe skillet, heat the remaining olive oil over medium-high heat and sear the chicken thighs until golden brown. This should take about 5-7 minutes per side. Transfer the browned chicken to a plate.
- In the same skillet, add the butter, minced garlic, and dried oregano. Cook until the garlic is softened, about 2 minutes. Be careful not to burn the garlic! Then, add the chicken broth and let it simmer for 2 minutes, allowing the flavors to meld.
- Pour in the additional chicken broth and turn off the heat. Add the roasted potatoes and frozen peas to the skillet and stir to combine. This is where the magic happens!
- Place the seared chicken thighs on top of the potatoes and peas. Transfer the skillet to the oven and bake for about 30 minutes until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
- Once done, season the sauce with more salt and pepper if needed. Squeeze the lemon juice over the chicken and garnish with chopped parsley before serving. This adds a fresh pop of flavor!
Serving Suggestions and Variations for Classic Chicken Vesuvio
Chicken Vesuvio pairs wonderfully with a simple green salad or crusty bread to soak up the delicious sauce. For variations, you can replace the peas with other vegetables like green beans or asparagus for a seasonal twist. If you prefer a bit more heat, consider adding red pepper flakes during the cooking process. This dish is also great for meal prep—simply store leftovers in an airtight container in the refrigerator for up to three days.
Frequently Asked Questions About Classic Chicken Vesuvio
Can I use boneless chicken thighs?
Yes, boneless chicken thighs work well, but be sure to adjust the cooking time as they may cook faster.
What can I substitute for chicken broth?
Vegetable broth or homemade stock can be used as a substitute for chicken broth if you prefer a different flavor profile.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until warmed through.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step, cover, and refrigerate. When ready to serve, preheat the oven and bake as directed.
Is this dish suitable for freezing?
Yes, Chicken Vesuvio freezes well. Let it cool completely, then store in an airtight container for up to three months. Thaw in the refrigerator before reheating.
Classic Chicken Vesuvio
Equipment
- Oven Preheat to 425°F (220°C)
- Skillet Large oven-safe skillet for searing chicken and making sauce.
- Baking sheet For roasting potatoes.
Ingredients
- 4 tablespoons olive oil
- 2 pounds small Yukon gold potatoes 10 to 12
- 3 teaspoons kosher salt
- 8 bone-in skin-on chicken thighs
- 1/2 teaspoon black pepper
- 6 cloves garlic
- 2 tablespoons unsalted butter
- 2 teaspoons dried oregano
- 1/2 cup chicken broth
- 1 1/4 cups low-sodium chicken broth
- 1 1/2 cups frozen peas
- 1/2 medium lemon
- 1/4 cup fresh parsley leaves
Instructions
- Preheat your oven to 425°F (220°C) and drizzle 2 tablespoons of olive oil onto a rimmed baking sheet.
- Halve the small Yukon gold potatoes and place them on the baking sheet. Sprinkle with 1 teaspoon of kosher salt and toss to coat. Arrange the potatoes cut-side down in a single layer and roast for about 30 minutes until golden brown.
- Season the chicken thighs with the remaining kosher salt and black pepper. In a large oven-safe skillet, heat the remaining olive oil over medium-high heat and sear the chicken thighs until golden brown. This should take about 5-7 minutes per side. Transfer the browned chicken to a plate.
- In the same skillet, add the butter, minced garlic, and dried oregano. Cook until the garlic is softened, about 2 minutes. Be careful not to burn the garlic! Then, add the chicken broth and let it simmer for 2 minutes, allowing the flavors to meld.
- Pour in the additional chicken broth and turn off the heat. Add the roasted potatoes and frozen peas to the skillet and stir to combine. This is where the magic happens!
- Place the seared chicken thighs on top of the potatoes and peas. Transfer the skillet to the oven and bake for about 30 minutes until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
- Once done, season the sauce with more salt and pepper if needed. Squeeze the lemon juice over the chicken and garnish with chopped parsley before serving. This adds a fresh pop of flavor!