A Chicago Italian American dish of browned chicken, potato wedges, garlic, oregano, white wine, peas, and lemon.
25 min prep 55 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken thighs with salt and black pepper, and cut the potatoes into large wedges.
Brown the potatoes in a pan with half the olive oil for 8 minutes, then transfer to a plate.
In the same pan, sear the chicken skin-side down for 9 minutes.
Add the garlic and oregano, pour in the white wine, and boil for 3 minutes until the alcohol smell fades.
Add the chicken stock and potatoes to the pan.
Transfer the pan to a 190°C oven and bake for 28 minutes until the chicken is cooked and the potatoes are tender.
Add the peas and lemon juice, bake for 4 more minutes, and serve.
💡 Tip: Brown the potatoes in the same pan as the chicken; separately boiled potatoes do not absorb the sauce well.
🍽️ Serving suggestion: Serve Chicken Vesuvio as a generous dinner plate with peas, lemon, and optional arugula salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~610
kcal calories
42
g protein
38
g carbs
34
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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