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Chicken Vesuvio Recipe With A French Twist
This one-pot wonder is packed with golden chicken, creamy baby potatoes, sweet peas, and a bright pop of lemon. It's not really Italian, it just sounds Italian—but who cares? It’s so easy and full of flavor, you’ll want to make it every week. A little white wine, a touch of butter, and boom—you’ve got comfort food with a citrusy kick. The best part? You probably already have everything you need.
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min🔥 Cook: 1h👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Sear the Chicken
2
Preheat oven to 375°F (190°C)
3
Heat olive oil in a large oven-safe sauté pan over medium-high heat (~365°F / 185°C).
olive oil (plus more for potatoes)2 tbsp
4
Season chicken generously with salt and pepper.
salt1 tsp- 3 knobs unsalted butter (about 2 tablespoons total)2
5
Place chicken skin-side down in the hot pan. Sear until golden brown.
6
Flip the chicken and sear the other side until browned.
7
Prep and Add Vegetables
8
While chicken is searing, prep the potatoes: halve any large ones and drizzle all with a little olive oil.
olive oil (plus more for potatoes)2 tbsp
9
Once the chicken is flipped, scatter in the sliced onion.
10
When the onions are lightly golden, add the potatoes to the pan.
11
Add fresh thyme, dried oregano, sliced garlic, and lemon wedges.
dry oregano1 tsplemon, cut into wedges1lemon juice1 tbsp
12
Pour in the white wine and stir everything gently to combine. Let the wine reduce for 2–⏱️ 3 minutes.
13
Add Peas and Bake
14
Add lemon juice and 1 cup of frozen peas to the pan.
lemon, cut into wedges1lemon juice1 tbsp
15
Taste and season with additional salt and pepper if needed.
salt1 tsp- 3 knobs unsalted butter (about 2 tablespoons total)2
16
Transfer the pan to the preheated oven and bake for 30–⏱️ 45 minutes, or until the chicken is tender and potatoes are soft.
17
Final Additions and Finish
18
Remove the pan from the oven and stir in the remaining ½ cup peas and pre-cooked pearl onions (if using).
19
Add a splash of chicken stock if desired, to loosen the sauce.
20
Sprinkle with chopped parsley.
fresh chopped parsley2 tbsp
21
Add the knobs of butter and let them melt into the pan juices to enrich the sauce.
22
Final Bake and Serve
23
Return the pan to the oven for another ⏱️ 10 minutes, just to heat the peas and onions through.
24
Serve hot with extra lemon wedges—and maybe a spoon for the sauce!
lemon, cut into wedges1lemon juice1 tbsp
Nutrition Facts
calories
548.07 kcal
fat Content
29.4 g
serving Size
1 serving
fiber Content
5.54 g
sugar Content
5.08 g
sodium Content
914.99 mg
protein Content
28.64 g
trans Fat Content
0.13 g
cholesterol Content
142.63 mg
carbohydrate Content
31.72 g
saturated Fat Content
7.4 g
unsaturated Fat Content
19.17 g
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