dinner · dairy-free
Skillet chicken Vesuvio
A one-pan dish of golden chicken thighs and roasted potato wedges, finished with garlic, oregano, white wine, sweet peas and a squeeze of lemon.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Cut the potatoes into 1 cm (1/2 in) wedges. Blot the chicken dry and season it with half the salt and oregano.
-
2
Warm the oil in a large ovenproof skillet and brown the chicken on both sides, then set it on a clean plate. Put the potatoes in the pan with the rest of the salt and oregano and cook until their cut sides begin to turn golden.
-
3
Stir in the sliced garlic for 30 seconds, then add the wine and stock and scrape up the browned bits from the bottom. Return the chicken to the pan.
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4
Roast for 15 to 20 minutes, until the potatoes are tender and the chicken reaches 74°C (165°F).
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5
Stir the peas into the hot pan juices for the final 3 minutes. Squeeze the lemon over everything before serving.
