CHICKEN VESUVIO RECIPES RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 425°F.
• Drizzle 2 tablespoons of the olive oil onto a rimmed baking sheet. Halve 2 pounds small Yukon gold potatoes. Place on the baking sheet, Sprinkle with 1 teaspoon of the kosher salt, and toss to coat. Arrange the potatoes cut-side down in a single layer.
• Roast until the bottoms are golden brown, about 30 minutes. Meanwhile, season 8 bone-in, skin-on chicken thighs with the remaining 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet (at least 12 inches) over medium-high heeat until shimmering. Add half the chicken skin side-down and sear until deeply golden brown, 8 to 10 minutes. Transfer to a plate skin side-up. Repeat searing the remaining chicken thighs. Meanwhile, thinly slice 6 garlic cloves.
• Reduce the heat to medium and add 2 tablespoons unsalted butter. Add the garlic and 2 teaspoons dried oregano, and cook, stirring occasionally, until the garlic is softened, about 1 minute. Increase the heat to medium-high, add 1/2 cup dry white wine, and simmer for 2 minutes. Pour in 1 1/4 cups low-sodium chicken broth and turn off the heat.
• Add the potatoes and 1 1/2 cups frozen peas and stir to combine. Return the chicken skin-side up to the skillet, placing them on top of the potatoes and peas. Drizzle any accumulated juices on the plate into the skillet. Transfer the pan to the oven and bake until the chicken is cooked through and the potatoes are very tender, about 30 minutes. Meanwhile, finely chop 1/4 cup parsley leaves.
• Taste the sauce and season with more kosher salt and black pepper as needed. Squeeze the juice from 1/2 medium lemon over the chicken and garnish with the parsley.

Steps:

• Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
• Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
• Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
• Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
• Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
• If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.