Ingredients with Measurements:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 pound baby potatoes, halved
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1/4 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large sheet pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Line a large sheet pan with aluminum foil.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, red pepper flakes, salt, and black pepper.
4. In a large bowl, toss the chicken thighs, drumsticks, potatoes, onion, and garlic with the olive oil mixture until everything is coated.
5. Arrange the chicken and vegetables in a single layer on the prepared sheet pan.
6. Pour the white wine and chicken broth over the chicken and vegetables.
7. Bake for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Garnish with chopped fresh parsley before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- 425°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 24g
- Protein: 30g
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs or chicken breasts instead of bone-in, skin-on chicken.
- You can use any type of potato you prefer.
- You can use chicken stock instead of chicken broth.
Variations:
- Add sliced bell peppers or zucchini to the sheet pan for extra vegetables.
- Use different herbs and spices to change up the flavor, such as rosemary or paprika.
- Use white wine vinegar instead of white wine for a tangier flavor.
Tips and tricks:
- Make sure to toss the chicken and vegetables well with the olive oil mixture to ensure everything is coated.
- If the chicken is browning too quickly, cover it with foil halfway through cooking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken and vegetables on a sheet pan and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken and vegetables on a large platter with the juices poured over the top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted asparagus
- Garlic bread
- Green beans
Troubleshooting advice:
- If the chicken is not cooked through, continue baking until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature.
Food history:
- Chicken Vesuvio is a classic Italian-American dish that originated in Chicago in the 1930s.
Flavor profiles:
- Savory, garlicky, herbaceous, tangy
Serving suggestions:
- Serve with a glass of white wine or a cold beer.
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Region: Italian