Chicken Vesuvio Recipe

Preheat the oven to 400°F (200°C).

In a large oven-safe skillet, heat the olive oil over medium-high heat.

Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until golden brown.

Flip the chicken thighs and add the halved baby potatoes to the skillet.

Add the minced garlic, oregano, thyme, and red pepper flakes to the skillet, stirring to combine.

Pour in the chicken broth and white wine, bringing the mixture to a simmer.

Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.

Remove the skillet from the oven and let it rest for a few minutes.

Garnish with fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary