Harry's Signature Chicken Vesuvio Bone in

Indulge in the bold, savory flavors of Harry’s Signature Chicken Vesuvio Bone-In, a hearty Italian-American classic perfect for weeknight dinners or special occasions. This one-pan dish combines crispy seared chicken thighs and drumsticks with golden-brown potato wedges, all simmered in a fragrant sauce of garlic, dry white wine, and herb-infused chicken broth. Finished with vibrant peas and a splash of zesty lemon, this dish strikes the perfect balance of rich and fresh flavors. With minimal prep, oven-baked ease, and ingredients like rosemary, thyme, and oregano, this recipe offers a restaurant-quality meal in under an hour. Ideal for feeding the whole family or impressing dinner guests, Chicken Vesuvio is a comforting and flavorful centerpiece that’s sure to delight.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs and drumsticks
• 2 large russet potatoes
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic cloves, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 cup frozen peas
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 pieces lemon wedges

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and cut the potatoes into large wedges. Set aside.

Step 3

Season the chicken generously with salt and black pepper.

Step 4

In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 5

Sear the chicken pieces skin-side down until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of olive oil and the potato wedges. Sauté the potatoes until lightly golden, about 5 minutes. Remove and set aside.

Step 7

Lower the heat to medium and add the butter. Once melted, sauté the minced garlic until fragrant, about 1 minute.

Step 8

Deglaze the pan with white wine, scraping up the browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.

Step 9

Add the chicken broth, chopped rosemary, thyme, and oregano to the skillet. Stir to combine.

Step 10

Return the chicken and potatoes to the skillet, spooning some of the sauce over them.

Step 11

Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the potatoes are tender.

Step 12

During the last 5 minutes of cooking, sprinkle the frozen peas over the dish and let them warm through in the oven.

Step 13

Remove from the oven and let the dish rest for 5 minutes.

Step 14

Serve hot with lemon wedges on the side for a fresh, zesty finish.

Nutrition Facts

Serving size	(1959.4g)

Amount per serving	% Daily Value*
Calories	2822.3

Total Fat 159.7g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 542mg	0%
Sodium 3444.2mg	0%
Total Carbohydrate 169.2g	0%
Dietary Fiber 20.3g	0%
Total Sugars 19.4g
Protein 138.6g	0%

Vitamin D 30IU	0%
Calcium 280.1mg	0%
Iron 17.0mg	0%
Potassium 5364.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 20.8%

Carbs: 25.4%