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Perfectly juicy chicken, peas and potatoes in the best white wine sauce. Truly the best roast chicken ever.
Chicken Vesuvius, now a Chicago signature dish, is the best roast chicken ever.
With perfectly golden-golden chicken thighs, garlic-lemon white wine cream sauce, crispy tender potato wedges and (frozen) peas for that extra pop of color. It really is heaven on a plate.
And yes, we definitely need some crusty bread to soak up all that goofy goodness.
Some notes:
- Boneless chicken can be substituted here, but with bones and skin will taste the best. A whole chopped chicken would also be a great substitute.
- Yukon Gold potatoes will work nicely here.
- We recommend using light style wines such as Pinot Grigio, Pinot Gris or Sauvignon Blanc.
- Don’t like to cook with wine? Additional chicken stock can be used instead of the wine.
- 2 Dormant potatoes, cut into 8 long segments
- 1 ½ spoons Olive oil
- Kosher salt and freshly ground black pepper, taste
- 6 Bone-in chicken thighs, skin on
- 2 spoons unsalted butter
- 2 Large shallots, cut into cubes
- 3 cloves garlic, ground
- ¾ teaspoon Dried oregano
- 2 spoons All purpose flour
- 1 ½ cups Chicken stock
- ½ Goblet dry white wine*
- ⅔ Goblet frozen peas
- 1 tablespoon Freshly squeezed lemon juice
- 2 spoons Chopped fresh parsley leaves
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Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking pan or coat with non-stick spray.
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Place potatoes in a single layer on the prepared baking sheet. add olive oil; Season with salt and pepper, to taste. toss gently to combine.
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Put in the oven and bake for 30-35 minutes, or until golden, stirring halfway through. Set aside and keep warm.
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Season the chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Melt butter in a Dutch oven over medium heat. Working in groups, add chicken, skin side down, and sear both sides until golden, about 2-3 minutes per side; set aside. Filter the excess fat, keep 2 tablespoons in the Dutch oven.
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Add shallot, and cook, stirring occasionally, until softened, about 3-5 minutes. Stir in garlic and oregano until fragrant, about a minute.
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Whisk in flour until lightly browned, about a minute.
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Stir in chicken stock and wine, scraping up any browned bits from the bottom of the dutch oven. Return the chicken to the pan.
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Place in the oven and bake until the chicken is cooked through and reaches an internal temperature of 175 degrees F, about 12-15 minutes.
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Stir in peas and lemon juice until heated through, about 1 minute; Season with salt and pepper, to taste.
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Serve immediately with potatoes, garnished with parsley, if desired.
*Chicken stock can be used for white wine as a non-alcoholic substitute.
