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Easy Gourmet Chicken Vesuvio with Garlic Wine Sauce

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A one-pan dinner featuring crispy-skinned chicken thighs and tender Yukon Gold potatoes in a buttery garlic wine sauce. This restaurant-quality meal comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
  • 1.5 pounds Yukon Gold potatoes, cut into 1-inch chunks
  • 1 head garlic, separated into cloves and smashed
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup low-sodium chicken broth
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 sprigs fresh rosemary
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season generously with salt and pepper. Let sit at room temperature while prepping potatoes and garlic.
  2. Place potato chunks in a microwave-safe bowl with 2 tablespoons water. Cover and microwave for 4 minutes until slightly tender. Alternatively, boil in salted water for 5 minutes.
  3. Heat an oven-safe skillet over medium-high heat. Add 2 tablespoons butter and 2 tablespoons olive oil. Once butter stops foaming, place chicken skin-side down in skillet. Cook undisturbed for 6 to 7 minutes until deep golden brown. Flip and cook 3 more minutes. Transfer chicken to a plate.
  4. Reduce heat to medium. Add smashed garlic cloves to pan and cook 1 minute until fragrant. Add par-cooked potatoes in a single layer and cook 4 to 5 minutes, turning occasionally, until golden spots appear. Sprinkle with dried oregano and stir.
  5. Pour in white wine and scrape bottom of pan with a wooden spoon to release browned bits. Let simmer 2 minutes. Add chicken broth and rosemary sprigs. Stir and let bubble 1 minute.
  6. Nestle chicken back into skillet skin-side up, tucking between potatoes. Spoon some sauce over chicken. Transfer skillet to oven and roast 20 to 25 minutes until chicken reaches 165°F internally and potatoes are tender.
  7. Remove skillet from oven. Transfer chicken and potatoes to a serving platter. Place skillet over medium heat, add remaining 2 tablespoons butter, lemon juice, and peas. Whisk until butter melts and sauce comes together, about 1 minute. Season with salt and pepper. Pour sauce over chicken and potatoes, garnish with parsley, and let rest 5 minutes before serving.

Notes

For extra crispy skin, pat chicken dry and let sit uncovered in fridge for 1 hour before cooking. Smash garlic cloves rather than mincing to avoid burning. Use a wine you’d drink; cheap cooking wine can taste harsh. Rest chicken 5 minutes before serving to redistribute juices. Leftovers keep in fridge up to 3 days; reheat in skillet with a splash of broth.

Nutrition

Keywords: chicken vesuvio, garlic wine sauce, one-pan chicken, crispy chicken thighs, Italian chicken recipe, easy dinner

Find it online: https://bouncybowl.com/easy-gourmet-chicken-vesuvio-with-garlic-wine-sauce/