Step 1

Preheat the oven to 400°Fahrenheit.

Step 2

Pat the chicken pieces dry with paper towels and generously season with salt and black pepper on all sides.

Step 3

Heat 2 tablespoons of olive oil with the butter in a large, oven-safe skillet over medium heat. Place the chicken pieces in the skillet skin-side down without overlapping, and sear for 5-7 minutes or until the skin is crispy and golden brown. Flip the chicken and cook for another 4-5 minutes to brown the other side. Transfer the chicken to a plate and set aside.

Step 4

If needed, add 1-2 more tablespoons of olive oil along with the potato wedges. Cook for 5-7 minutes, or until golden brown on all sides. Remove to a separate plate and reduce the heat to medium.

Step 5

In the same skillet, sauté the onions until soft. Add the garlic, seasonings, and red pepper flakes, and cook until fragrant, about 1 minute. Stir constantly to keep it from burning.

Step 6

Deglaze the pan with the white wine and scrape up any brown bits with a wooden spoon. Allow the wine to simmer and reduce by half, then slowly pour in the chicken broth.

Step 7

Bring the sauce to a simmer, then remove the skillet from the heat and carefully add the chicken and potatoes. Arrange the chicken in a single layer, skin side up, and nestle the wedges around the sides and in the gaps.

Step 8

Transfer the skillet to the oven and bake for 35-45 minutes until the chicken is cooked and no longer pink near the bone. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°Fahrenheit.

Step 9

Once the chicken is cooked, remove the skillet from the oven. Transfer the chicken and vegetables to a serving platter, leaving the liquid in the pan.

Step 10

Place the skillet with the remaining liquid on the stove over medium heat and bring it to a simmer. Add the butter and stir until it’s melted and well incorporated, about 5 minutes.

Step 11

Taste the sauce and adjust the seasoning with salt and pepper as needed. Stir in the frozen peas and lemon juice, and cook for 1-2 minutes until warm, then remove from the heat and let rest for 5 minutes.

Step 12

To serve, place the chicken pieces on top of the potato wedges and spoon the pan sauce and peas over the dish. Enjoy your delicious homemade Chicken Vesuvio!