Chicken Vesuvio

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

1 (3- to 4-pound) whole chicken, cut into 8 pieces (4 breast pieces, 2 drumsticks, 2 thighs), wings discarded
Salt and pepper
2 tablespoons olive oil
1-1⁄2 pounds Yukon Gold potatoes, peeled and cut lengthwise into 8 wedges about 3⁄4 inch thick
8 garlic cloves, minced
1 cup dry white wine
2 sprigs fresh oregano
2 sprigs fresh thyme
1 sprig fresh rosemary
2 tablespoons lemon juice
2 tablespoons minced fresh parsley

Instructions

  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until well browned on second side, 6 to 8 minutes longer. Transfer chicken to plate.
  3. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add potatoes, arranging them in single layer with 1 flat side of each wedge against bottom of pot, and cook until golden brown, 6 to 8 minutes. Reduce heat to medium-low, turn potatoes, and continue to cook until golden brown on all sides, 8 to 10 minutes longer. Transfer potatoes to separate plate. Let pot cool slightly, about 2 minutes.
  4. Add all but 1 teaspoon garlic to now-empty pot and cook, using pot’s residual heat, until fragrant, about 30 seconds. Stir in wine, oregano, thyme, rosemary, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper, scraping up any browned bits. Return chicken pieces skin side up to pot, then arrange potatoes on top.
  5. Bake, uncovered, for 10 minutes. Using tongs, arrange chicken on top of potatoes and facing skin side up. Bake until breasts register 160 degrees, 8 to 10 minutes longer. Transfer breast pieces to serving dish and tent loosely with aluminum foil. Continue to cook thighs, drumsticks, and potatoes until thighs and drumsticks register 175 degrees, 5 to 10 minutes longer. Transfer thighs, drumsticks, and potatoes to serving dish.
  6. Discard herb sprigs. Stir remaining 1 teaspoon garlic and lemon juice into sauce. Pour sauce over chicken and potatoes, sprinkle with parsley, and serve.

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