Chicken Vesuvio | Dorothy Lane Market

Chicken Vesuvio

PREP TIME 20 mins
Chef Carrie Walters
  • POSTED Sep 1st, 2022
  • BY Chef Carrie Walters


  • 8 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 1 cup flour
  • 1 tsp each dried thyme, oregano, and basil
  • cup DLM Pure Olive Oil for frying
  • 3 large Idaho or russet potatoes, peeled and cut into thick wedges
  • 4 cloves garlic, chopped
  • 1 cup white wine
  • 3 Tbsp chopped parsley


Preheat oven to 375°F.
Season chicken liberally with salt and pepper. In a wide bowl, mix the flour with the dried herbs. Dredge the chicken in the seasoned flour, shaking off any excess.
Heat olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Brown well on all sides then remove from pan. Place chicken in a baking pan and set aside.
Using the same pan used to brown the chicken, carefully add the potatoes wedges to hot oil and cook until golden brown on both sides.
Add the potatoes to the baking pan and place around chicken. Sprinkle with the garlic and add the wine. Bake until chicken reaches 165°F or until juices run clear, about 30 to 45 minutes.
Remove chicken and place on a large platter. Arrange potatoes on top and pour the pan juices over everything. Delicious served with steamed green peas.


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Feb 20th 2023

Made this last night for dinner. Is a keeper in our menu, the family enjoyed it so well they are already asking to have it again.

- Carl

Dorothy Lane Market says:

We're so glad to hear your family enjoyed this recipe, Carl! Thank you for taking the time to share your experience.

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