Pollo Vesuvio (Chicago-Style Roasted Chicken and Potatoes)

Pollo Vesuvio (Chicago-Style Roasted Chicken and Potatoes) ingredients

• 2.5 lbs bone-in, skin-on chicken pieces
• 2 large russet potatoes
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 5 cloves garlic
• 1 tsp dried oregano
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 cup frozen peas
• 2 tbsp fresh parsley

Watch how to make Pollo Vesuvio (Chicago-Style Roasted Chicken and Potatoes)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Pollo Vesuvio (Chicago-Style Roasted Chicken and Potatoes)

1. Preheat your oven to 400°F (200°C). Pat the chicken pieces thoroughly dry with paper towels to ensure crispy skin, then season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. In a large oven-safe skillet (preferably cast iron) or a roasting pan, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken pieces, skin-side down, and sear for 6-8 minutes until the skin is deeply golden brown and crispy.
3. Flip the chicken pieces and sear for another 2-3 minutes on the other side. Remove the seared chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the skillet, along with the 2 large russet potato wedges. Sauté the potatoes for 5-7 minutes, turning occasionally, until they start to brown and develop a slight crisp on the edges.
5. Stir in the 5 minced garlic cloves and 1 teaspoon dried oregano into the skillet with the potatoes. Cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
6. Deglaze the pan by pouring in 1/2 cup dry white wine. Scrape up any browned bits from the bottom of the skillet with a wooden spoon, allowing the wine to simmer and reduce by half for about 2-3 minutes.
7. Pour in 1 cup chicken broth, bring it to a gentle simmer, then return the seared chicken pieces to the skillet, nestling them among the potatoes. The liquid should come about halfway up the chicken.
8. Transfer the skillet to the preheated oven and roast for 35-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) at its thickest part, and the potatoes are tender.
9. Remove the skillet from the oven. Stir in 1/2 cup frozen peas and allow them to heat through for 2-3 minutes in the residual heat. The peas will thaw and become tender very quickly.
10. Garnish with 2 tablespoons chopped fresh parsley before serving directly from the skillet. Serve with plenty of the garlic-infused pan juices spooned over the chicken and potatoes.

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