Pollo Vesuvio (Chicken Vesuvio)

Pollo Vesuvio (Chicken Vesuvio) ingredients

• 4 pieces bone-in, skin-on chicken pieces
• 2 large russet potatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 0.75 tsp black pepper
• 4 cloves garlic cloves
• 0.5 cup dry white wine
• 1 cup chicken broth
• 0.5 cup frozen peas
• 0.25 cup fresh parsley

Watch how to make Pollo Vesuvio (Chicken Vesuvio)

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

How to make Pollo Vesuvio (Chicken Vesuvio)

1. Preheat your oven to 400°F (200°C). In a large bowl, toss the 2 large russet potato wedges with 1 tablespoon of olive oil, 1/2 teaspoon of dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper until evenly coated. Spread them in a single layer on a large baking sheet or oven-safe skillet.
2. Roast the potatoes for 20 minutes in the preheated oven. This gives them a head start and ensures they cook evenly with the chicken.
3. While the potatoes roast, pat the 4 chicken pieces thoroughly dry with paper towels. Season the chicken all over with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried oregano.
4. Heat 2 tablespoons of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, carefully add the seasoned chicken pieces, skin-side down.
5. Sear the chicken for 5-7 minutes per side, until the skin is deeply golden brown and crispy. Remove the skillet from the heat.
6. Carefully add the seared chicken pieces to the baking sheet or skillet with the partially roasted potatoes. Scatter 4 minced garlic cloves among the chicken and potatoes. Continue roasting in the oven for another 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and browned.
7. Once cooked, transfer the chicken and potatoes to a serving platter and cover loosely with foil to keep warm. Carefully drain any excess fat from the skillet, leaving the browned bits (fond) in the pan.
8. Place the skillet over medium heat. Pour in 1/2 cup of dry white wine and deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.
9. Add 1 cup of chicken broth to the skillet and bring to a simmer. Cook for 5-7 minutes, allowing the sauce to reduce and slightly thicken. Taste and adjust seasoning as needed.
10. Stir in 1/2 cup of frozen peas and cook for 2-3 minutes until heated through. The peas will add a pop of color and sweetness to the sauce.
11. Spoon the Vesuvio sauce over the chicken and potatoes on the serving platter. Garnish generously with 1/4 cup of fresh chopped parsley and serve immediately.

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