Chicken Vesuvio Recipe • Tasty One-Pot Meal! 🍲 - Episode 718

Pat chicken thighs dry and season generously with ground sea salt and freshly ground black pepper, then set aside.

In a large bowl, combine potato wedges and pearl onions. Drizzle with 1 to 2 tablespoons of olive oil, stir to coat, then add Italian seasoning, ground sea salt, and freshly ground black pepper. Stir again and set aside.

In a 5-quart baking dish over medium heat, add 2 tablespoons of olive oil. When hot, place chicken thighs skin side down and season the top with salt and pepper. If they stick, add more oil (up to 2 tablespoons). Cook until golden brown on both sides, then transfer to a plate.

Add the potato mixture to the baking dish, scraping out any remaining oil and seasonings from the bowl. Sauté until golden, stirring often for about 10 minutes.

Add pressed garlic and sauté for 1 minute to avoid burning.

Using a slotted spoon, transfer the potato mixture to a bowl and set aside.

Pour white wine into the baking dish and deglaze by scraping the bottom to dislodge brown bits. Add chicken broth and freshly squeezed lemon juice, stir quickly.

Return the potato mixture and chicken thighs (skin side up) to the dish, including any accumulated juices. Transfer to a preheated oven at 400ºF and bake for 30 minutes or until the internal temperature of the thighs reaches 165ºF and the potatoes are tender.

Transfer chicken, potato wedges, and onions to a plate, leaving the juices in the baking dish. Turn the heat to medium and add a couple tablespoons of butter to the juices, whisk until melted.

Add semi-thawed frozen peas, stir well, and cook for 2 to 2 ½ minutes or until tender. Taste and adjust seasonings if needed.

Equipment Needed

Spice Level:

Dietary