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Chicken Vesuvio

Chicken Vesuvio

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Chicken VesuvioPoultry

Active Time: 1 hour
Start to Finish: 1 hour, 30 minutes


  • 1 sprig fresh rosemary
  • 2 Tbs. fresh flat-leaf parsley leaves, minced
  • 2 Tbs. low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 cup dry white wine
  • 8-12 (2½ Tbs.) cloves garlic, minced or pressed
  • ½ tsp. freshly ground black pepper
  • bone-in, skin-on chicken pieces
  • ¾ tsp. salt
  • 2 Tbs. extra-virgin olive oil
  • 3 about 8 oz. each Yukon Gold potatoes, peeled and cut lengthwise into 8 wedges about 3/4 inch thick


Adjust oven rack to lower-middle position; heat oven to 400°F. Line rimmed baking sheet with paper towels.

Heat 1 Tbs. oil in large, heavy-bottomed Dutch oven over medium-high heat until hot and shimmering, but not smoking, about 2 minutes. Meanwhile, thoroughly pat chicken dry with paper towels and sprinkle pieces with ½ tsp. salt and ¼ tsp. pepper. Place chicken pieces skin-side down in single layer in pot and cook without moving them until uniformly golden brown and crisp, 4 to 6 minutes (if chicken is browning too quickly, reduce heat). Reduce heat to medium; using tongs, turn chicken pieces over and cook until uniformly golden brown and crisp on second side, 8 to 10 minutes longer. Transfer chicken, skin-side up, to prepared baking sheet.

Add remaining 1 Tbs. oil to pot. Add potatoes, arranging them in a single layer with one flat side of each wedge against the bottom of the pot; cook until golden brown, 6 to 8 minutes. reduce heat to medium-low and turn potatoes; cook until golden brown on all sides, 8 to 10 minutes longer. Transfer potatoes to baking sheet with chicken.

Remove pot from burner and cool 2 minutes. Add the garlic and cook, using pot's residual heat, until garlic is fragrant, about 30 seconds; add wine, oregano, thyme, rosemary and remaining ¼ tsp. each salt and pepper. Return chicken pieces skin-side up to pot, then arrange potatoes on top.

Bake uncovered 10 minutes; using tongs, rearrange so chicken is on top of potatoes and facing skin-side up. Bake until instant-read thermometer inserted in the thickest part of breast pieces registers 160°, 8 to 10 minutes longer; remove breast pieces to serving dish and tent loosely with foil. Return pot with thighs and/or drumsticks, if using, and potatoes to oven and cook until instant-read thermometer inserted into thickest part of thigh registers 175°F, 5 to 10 minutes longer. Arrange chicken and potatoes in serving dish; discard herb stems. Stir chicken broth into liquid into pot; pour sauce over chicken and potatoes, sprinkle with parsley and serve.


I generally choose the type of chicken pieces based on whether I have white or dark meat eaters. Assume 1 breast for each white meat person, and 2 thighs, or a thigh and a drumstick for each dark meat person. I then add a an extra breast and maybe 2 extra thighs, because I love leftovers.

The original recipe calls for you to hold back 1 tsp. of garlic and to stir it along with 2 Tbs. lemon juice (instead of the 2 Tbs. chicken broth) into the liquid in the pot at the end. If you are a lemon fan (I am not, especially), try it that way instead.

A large, 8 quart Dutch oven, with a 12-inch diameter is ideal for this dish. If you are using an enameled cast iron pot, such as Le Creuset, heat the oil for an extra minute.

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recipe type

Main Courses


Cook's Illustrated






Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.