As with many famous Italian American recipes, the origins of Chicken Vesuvio are slightly shrouded in mystery. Named after Italy's infamous Mount Vesuvius, the dish shares many qualities to chicken preparations made around the Campania region for hundreds of years. Another possibility is that the recipe gets its name from Vesuvio, a famous restaurant in 1930s Chicago. Either way, it's clear to see why this homey dish of crispy roasted chicken and potatoes in a lemon laced white wine sauce has remained a classic.

Ingredients:

3 large russet potatoes

5 tablespoons olive oil, divided

1 ½ teaspoons dried oregano, divided

3 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)

Salt and fresh ground black pepper

4 tablespoons butter

6 to 8 garlic cloves, thinly sliced

1 cup chicken stock

½ cup dry white wine

1 cup fresh or frozen green peas

Juice of one lemon

Fresh flat leaf parsley, chopped, for serving

Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees. Cut the potatoes in half lengthwise, then cut into 1-inch-wide wedges. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and ½ teaspoon of the oregano. Season with salt and pepper to taste. Spread the potatoes out in an even layer. Bake for 15 minutes then gently toss. Return to the oven and continue to bake until the potatoes are tender but still firm, and the edges are beginning to brown, about 15 minutes longer. They don't need to be totally done because they will finish roasting with the chicken.

While the potatoes are roasting, prepare the chicken. Season the chicken on all sides with salt, pepper, and the remaining 1 teaspoon of oregano. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering hot, add the chicken skin-side down, working in batches, until the skin is golden brown, about 8 to 10 minutes. The chicken will not be fully cooked at this point, you will just be searing and browning the skin. Transfer chicken to a plate and set aside.

Turn the heat down on the skillet to medium or medium-low. Add the butter and garlic to the skillet, cooking until very fragrant and just starting to turn golden, about 2 to 3 minutes. Add the chicken stock and the wine to the skillet, raise the heat and bring to a simmer. Cook for 2 minutes, then stir in the peas and take off the heat. Taste and adjust seasoning, adding more salt or pepper as needed. Pour the mixture evenly over the roasted potatoes, stirring gently to combine. Place the chicken on top of the potatoes, skin-side up, along with any of the accumulated juices from the plate.

Bake until the chicken is cooked through, and the potatoes are very tender, about 25 to 30 minutes. If using a thermometer, the thighs should reach about 170 to 180 degrees. If needed, you could turn on the oven's broiler, and broil for a couple minutes to crisp the skin more. Remove pan from the oven and squeeze the lemon juice over the top, and sprinkle with parsley. Serve with plenty of the flavorful pan sauce over the chicken and potatoes, and crusty bread for dipping on the side. Extra lemon wedges are also lovely served on the side.

Notes:

Be sure to use a baking dish that is at least 9-by-13-inches to allow room for all the chicken and the potatoes. If needed, you could divide the recipe between two baking dishes.

This week, I served this cozy dish with a side of sauteed spinach and a loaf of crusty, Italian-style bread.

Enjoy.