Chicken Vesuvio

Chicken vesuvio is a visually stunning dish that's just begging to be the centerpiece at your next dinner party or special occasion meal.

Calories

168

Carbohydrates

26g

Protein

21g

Potassium

597mg

Fiber

7g

Sugar

4g

Ingredients

2 pounds medium russet potatoes (about 4 large), halved lengthwise and sliced into wedges
4 tablespoons olive oil, divided
1 tablespoon Italian seasoning
Salt and pepper to taste
8 bone-in skin-on chicken thighs
1 shallot, thinly sliced
5 garlic cloves, minced
1/2 cup dry white wine
3/4 cup reduced-sodium chicken broth
2 tablespoons lemon juice
2 tablespoons unsalted butter
1-1/4 cups frozen peas

Preheat oven to 400º. In a large bowl, toss potatoes with 2 tablespoons olive oil, Italian seasoning, salt and pepper. Spread in a single layer on a 15x10x1-in. baking sheet. Roast 20 minutes, flipping halfway through.
Pat chicken dry; season with salt and pepper.
In a large oven-safe skillet, heat remaining 2 tablespoons olive oil over medium heat. Working in batches, add chicken thighs, skin side down. Cook until golden brown, 8-10 minutes per side. Transfer to a plate; cover to keep warm.
Drain off all but 2 tablespoons fat from the skillet. Heat to medium. Add shallots; cook until softened and golden brown, about 3 minutes, stirring often. Add garlic; cook 30-60 seconds or until fragrant. Add wine; bring to a simmer, scraping the bottom as it cooks. Add broth; simmer until sauce has slightly thickened and reduced by half, 3-5 minutes. Stir in lemon juice.
To the skillet, add potatoes and chicken thighs, skin side up. Transfer to the oven. Bake 25-30 minutes or until the internal temperature of the chicken thighs reaches 165º and potatoes are tender.
Remove from the oven. Arrange the chicken and potatoes on a serving platter.
Add butter to the sauce in the skillet; stir until melted. Add peas; cook until tender, 2-3 minutes. Season with salt and pepper. Spoon peas and sauce over the chicken and potatoes. Serve immediately.