Ingredients:

  • 4 bone-in, skin-on Chicken Thighs & Drumsticks (Approx. 900 g)
  • 4 large Russet or Yukon Gold Potatoes (Approx. 700 g), cut into 1-inch wedges
  • 2 Tbsp (30 ml) Olive Oil (for searing)
  • 5 tsp Kosher or Sea Salt
  • 5 tsp Freshly Ground Black Pepper
  • 8 large Garlic Cloves, smashed and roughly chopped
  • 1 tsp Dried Oregano
  • 2 Fresh Rosemary Sprigs
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 1 cup (240 ml) low sodium Chicken Stock
  • 2 Tbsp (30 g) Unsalted Butter
  • 1/2 cup (80 g) Frozen Peas (Optional)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the chicken pieces absolutely dry. Season the chicken and potato wedges generously with salt and pepper.
  2. Heat the olive oil in the oven-safe skillet over medium-high heat until shimmering. Place the chicken skin-side down and sear undisturbed for 6–8 minutes until deeply golden brown and the fat has rendered.
  3. Flip the chicken pieces and sear briefly (1–2 minutes) on the underside. Remove the chicken and set aside on a plate.
  4. Add the potato wedges to the rendered chicken fat in the skillet. Cook, turning occasionally, for 5–7 minutes until they develop a nice golden crust. Remove the potatoes and set them aside with the chicken.
  5. Reduce the heat to medium. Add the chopped garlic, oregano, and rosemary sprigs to the skillet. Sauté gently for 1 minute until fragrant—be careful not to burn the garlic.
  6. Pour in the white wine. Bring to a rapid simmer, scraping up any delicious browned bits (the fond) from the bottom of the pan. Reduce the liquid by half (about 2–3 minutes).
  7. Pour in the chicken stock. Bring the sauce back up to a simmer.
  8. Return the seared chicken and browned potatoes to the skillet, arranging them so the chicken skin remains above the liquid (we want it to roast, not steam).
  9. Transfer the skillet to the preheated oven. Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. The potatoes should be tender.
  10. Remove the skillet from the oven. Carefully remove the chicken and potatoes to a serving platter. Place the skillet back on the hob over medium-low heat.
  11. Stir in the butter and the frozen peas (if using). Simmer the sauce gently for 2 minutes until it thickens slightly and the peas are bright green.
  12. Pour the Vesuvio sauce over the chicken and potatoes. Garnish generously with fresh chopped parsley. Let it rest for 5 minutes before serving.