Description
A classic Chicken Vesuvio recipe featuring roasted chicken, tender potatoes, and a flavorful garlic and white wine sauce.
Ingredients
Scale
- 1.5 kg (3-4 pounds) bone-in, skin-on chicken pieces
- 500 g (1 lb) baby potatoes, halved
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 240 ml (1 cup) dry white wine
- 60 ml (1/4 cup) olive oil
- 240 ml (1 cup) chicken broth
- 2 tablespoons fresh parsley, for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Cut the baby potatoes in half if they are larger than a golf ball.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, skin-side down, and sear for 5–7 minutes.
- Flip the chicken and cook for another 5 minutes.
- Add the minced garlic and oregano to the skillet, cooking for 1 minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the chicken broth and return the chicken to the skillet along with the potatoes.
- Transfer the skillet to the preheated oven and roast for about 30 minutes.
- Remove from the oven, sprinkle with chopped parsley, and serve hot.
Notes
For extra flavor, consider marinating the chicken overnight in spices and olive oil. You can also add seasonal vegetables in the last 15 minutes of roasting for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 155mg