Rye Free Chicken Vesuvio

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

4 servings

For the chicken

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
1 tsp kosher salt
¼ tsp sweet paprika
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the vegetables

1.5 lbs yukon gold potatoes, cut into 1-inch wedges
1 medium fennel bulb, cored and cut into 1-inch wedges
4 cloves garlic, thinly sliced
1 tsp dried oregano

For the sauce

½ cup white grape juice
1 cup low-sodium chicken broth
1 cup frozen peas

For serving

2 tbsp fresh flat-leaf parsley, chopped
2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Pat the chicken pieces thoroughly dry with paper towels. Season all over with the kosher salt and sweet paprika.
2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet or braiser over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.

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