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Chicken Vesuvio

A heartwarming Italian-American dish featuring tender chicken thighs, red-skinned potatoes, and artichoke hearts packed with flavors of garlic and herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons olive oil Extra virgin for the best flavor
  • 4 pieces chicken thighs bone-in, skin-on; organic recommended
  • 1 teaspoon salt Kosher salt works best for even seasoning
  • 1 teaspoon freshly ground black pepper
  • 1.5 pounds small red-skinned potatoes halved; these melt in your mouth
  • 4 large garlic cloves minced; fresh works wonders
  • 1.5 cups chicken broth look for low sodium to control salt levels
  • 1.5 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 8 oz frozen artichoke hearts or 1 cup thawed lima beans
  • 2 tablespoons unsalted butter use room temperature for easy mixing

Method
 

Preparation
  1. Preheat your oven to 450°F.
  2. In a large ovenproof pot, heat olive oil over high heat until shimmering.
  3. Season chicken with salt and pepper, then brown for about 10 minutes on each side until you achieve a lovely golden crust. Set aside on a plate.
  4. In the same pot, cook the halved potatoes until golden, about 10 minutes, stirring occasionally to prevent sticking.
  5. Add garlic and cook for 1 minute until fragrant, then pour in chicken broth, deglazing the pot by scraping up the flavorful bits from the bottom.
  6. Stir in oregano and thyme, return the browned chicken to the pot, and bring everything to a boil.
  7. Cover and bake for 20 minutes until the chicken is cooked through (internal temperature should reach 165°F).
  8. Remove chicken and potatoes. Add the artichokes to the pot and simmer for about 4 minutes.
  9. Reduce heat and gently stir in butter. Pour the velvety sauce luxuriously over the chicken and potatoes.
  10. Serve warm.

Notes

The key to crispy chicken is drying it off before seasoning. Use a meat thermometer for precision.