Chicken Vesuvio

Ingredients

• 1 whole chicken, cut into 8 pieces
• 4 tablespoons olive oil
• 1 pound baby potatoes, halved
• 1 cup green peas, fresh or frozen
• 6 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 425°F (220°C)
2. Season chicken pieces with salt and pepper on all sides
3. Heat olive oil in a large oven-safe skillet over medium-high heat
4. Brown chicken pieces 3-4 minutes per side until golden, then remove and set aside
5. In the same skillet, add potatoes and cook for 3 minutes, stirring occasionally
6. Add minced garlic, oregano, basil, and red pepper flakes, cook for 1 minute until fragrant
7. Pour in white wine and chicken broth, scraping up any browned bits from the bottom
8. Return chicken pieces to the skillet, arranging them skin-side up
9. Transfer skillet to oven and bake for 25-30 minutes until chicken reaches 165°F internally
10. Remove from oven and stir in peas and lemon juice
11. Return to oven for 2-3 minutes until peas are heated through
12. Garnish with fresh parsley and serve immediately

Notes

• Use an oven-safe skillet (cast iron or stainless steel work best) to go from stovetop to oven seamlessly
• Pat chicken dry before browning for better crust development
• If using frozen peas, thaw slightly before adding to reduce cooking time
• The dish can be prepared up to the point of baking and refrigerated for up to 24 hours
• Serve with crusty bread to soak up the flavorful sauce
• Leftovers keep refrigerated for up to 3 days