Chicken Vesuvio is a comforting classic that brings together rich, golden chicken thighs, crispy potatoes, and the warm, aromatic flavors of garlic and oregano. This hearty dish, with its tender meat and perfectly roasted potatoes, is elevated by a luscious sauce of vermouth, chicken stock, and butter, making it an unforgettable meal. The final touches of peas, pearl onions, and a bright squeeze of lemon transform this simple recipe into a flavorful experience that is as comforting as it is satisfying.

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Ingredients Overview

At the heart of Chicken Vesuvio are the bone-in, skin-on chicken thighs, which provide both flavor and moisture. The bone keeps the chicken succulent while the skin crisps to perfection during searing. Yukon gold potatoes are the ideal choice here, offering a creamy texture that contrasts beautifully with their golden, crispy exterior. These potatoes soak up the rich sauce while remaining soft and tender on the inside.

The vermouth or dry white wine introduces a subtle depth to the sauce, adding complexity without overpowering the other ingredients. Frozen peas and pearl onions bring a sweet freshness that lightens the dish, while garlic and oregano infuse it with warmth and fragrance. The dish is finished with a squeeze of lemon for brightness and a sprinkle of parsley to enhance its visual appeal and add a touch of freshness.

Step-by-Step Cooking Process

Chicken Vesuvio comes together through a few key steps that allow the ingredients to shine while developing a deep, comforting flavor.

Prepping the Chicken:
Start by generously seasoning the chicken thighs with kosher salt and freshly ground black pepper. Searing them skin-side down in a hot skillet with butter and olive oil gives the chicken its signature crispy skin while locking in the juices. The chicken is briefly cooked on the other side to brown before being set aside. This step ensures the chicken retains its moisture and flavor throughout the cooking process.

Cooking the Potatoes:
Once the chicken is removed, Yukon gold potatoes take their turn in the skillet. Cooking them cut-side down in the leftover oil allows them to develop a golden, crispy crust that contrasts beautifully with their creamy interiors. Flipping them ensures even cooking on all sides, adding texture to the dish.

Making the Sauce:
After the potatoes are done, the skillet is deglazed with vermouth, which lifts the flavors from the pan while creating the base for the sauce. Adding garlic, oregano, and the remaining butter enriches the sauce, which is then brought together with chicken stock. The addition of frozen peas and pearl onions gives the dish a sweet and fresh element.

Finishing in the Oven:
The chicken and potatoes are returned to the skillet, and the dish is baked to allow the flavors to meld together. The oven finishes cooking the chicken to juicy perfection while allowing the potatoes to soak up the rich sauce.

Recipe Tips

Choosing the Right Potatoes:
Yukon gold potatoes are the ideal choice for this recipe due to their creamy texture and ability to hold up during cooking. However, red potatoes or fingerlings can also work well if Yukon golds aren’t available.

Perfect Chicken Sear:
To achieve the perfect crispy skin, make sure the skillet is hot before placing the chicken in. Don’t overcrowd the pan, as this will cause the chicken to steam rather than sear.

Enhancing the Flavor:
For an extra burst of flavor, consider adding a sprig of fresh thyme or a splash of white wine vinegar to the sauce. Both options will deepen the flavor and add an aromatic touch.

What to Serve With This Recipe

Chicken Vesuvio pairs beautifully with simple sides that complement its rich and hearty nature. A crusty loaf of bread is the perfect companion, ideal for soaking up the flavorful sauce. Alternatively, serve this dish with a light salad, such as a crisp green salad with a tangy vinaigrette, which balances the richness of the chicken and potatoes.

For beverages, a dry white wine like Chardonnay or Sauvignon Blanc works well to cut through the richness of the dish. If you prefer a non-alcoholic option, sparkling water with a slice of lemon is a refreshing choice.

Storage and Reheating

Leftovers can be a blessing with Chicken Vesuvio, and storing them properly ensures the flavors remain intact. Keep any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use an oven to warm the chicken and potatoes to maintain their texture, as microwaving can make the potatoes soggy and the chicken skin lose its crispiness. If freezing, portion out the dish into airtight containers or freezer bags. Reheat in a 350°F oven until warmed through.

Frequently Asked Questions

Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used, but they will cook more quickly. Keep an eye on the cooking time to avoid overcooking.

What can I substitute for vermouth?
If you don’t have vermouth, dry white wine is an excellent substitute. For a non-alcoholic option, chicken broth works just as well and still imparts a rich flavor.

Can I make this recipe ahead of time?
Yes, you can prepare the chicken and potatoes ahead of time. Store them separately, then combine and reheat in the oven before serving for a fresh-tasting meal.

Just before serving, squeeze the juice of half a lemon over the chicken and potatoes. This simple step brightens the entire dish, cutting through the richness and adding a layer of freshness. Garnish generously with freshly chopped parsley for a pop of color and a fragrant finish. Chicken Vesuvio is best enjoyed straight out of the oven, ensuring the crispy skin and tender meat are savored at their peak. Serve it hot, and watch this comforting dish disappear quickly from the table.

Ingredients

1 pound Yukon gold potatoes, quartered lengthwise
4 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
6 tablespoons butter, divided
Olive oil, for frying
6 whole garlic cloves, peeled
2 teaspoons dried oregano
1/3 cup vermouth or dry white wine
1 1/2 cups chicken stock
1 cup frozen pearl onions
1 cup frozen baby peas
1/2 lemon, for squeezing
Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 425°F. Season the chicken thighs generously with salt and pepper on both sides.

In a large skillet, heat 2 tablespoons of butter along with a splash of olive oil over medium heat. Once the butter is melted and sizzling, place the chicken thighs, skin side down, and sear them for about 5 to 6 minutes, until the skin turns golden brown. Flip the chicken and cook the other side for another 2 to 3 minutes. Remove the chicken from the pan and set it aside on a plate.

In the same skillet, keeping a few tablespoons of the remaining oil, arrange the potatoes cut-side down and cook until they turn golden and crisp, around 4 to 5 minutes. Flip them over and repeat on the other side. Once they’re browned, remove them from the skillet and set aside.

Lower the heat to medium-low and add the remaining butter along with the garlic cloves. Cook, stirring, until the butter melts and the garlic becomes fragrant, about 1 minute. Stir in the oregano and let it cook for another minute, just until the garlic starts to turn a light golden color.

Pour in the vermouth and allow it to simmer for about a minute. Add the chicken stock, stirring well to combine, followed by the frozen peas and pearl onions. Mix everything together and return the browned potatoes to the pan, nestling them around the chicken.

Transfer the skillet to the oven and bake for about 20 minutes, or until the chicken reaches an internal temperature of 175°F and the potatoes are fully tender.

Before serving, squeeze the juice of half a lemon over the dish and garnish with freshly chopped parsley. Serve immediately for a comforting and flavorful meal.