Italian Lemon Chicken (Chicken Vesuvio)

Chicken breast does NOT have to suck. @omahasteaks air-chills theirs instead of soaking it in water like most grocery store birds, so it actually browns when it hits the pan. Tonight I’m pulling one from the freezer and turning it into Chicken Vesuvio, the Chicago-Italian classic. You get crispy chicken, crispy taters, fresh peas, and enough garlic to make your crib smell like the Nonna you never had’s kitchen. #ad

POTATOES
1.5 lbs Yukon gold potatoes, wedges
1/2 tsp baking soda
3 tbsp olive oil
Kosher salt & black pepper, to taste

CHICKEN
4 chicken breasts, thawed
1/2 tsp black pepper
1 tsp dried oregano
2 tbsp neutral oil
1 small onion, diced
1 pinch dried oregano
6 cloves garlic, minced
1 cup dry white wine
1.5 cups chicken stock
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped
1 lemon, cut into wedges
Kosher salt and black pepper, to taste

1. Preheat oven to 400F. Bring a large pot of water to a boil with kosher salt and baking soda. Add potato wedges and boil until edges are tender but centers stay firm, about 8 minutes. Drain and let steam off.
2. Return potatoes to the empty pot, add olive oil, and season with kosher salt and black pepper. Cover and shake hard to rough up the surfaces. Spread on a sheet pan and roast until deeply golden and crispy, about 25 minutes.
3. Pat chicken dry. Season both sides with kosher salt, black pepper, and oregano.
4. Heat neutral oil in a large oven-safe skillet over medium-high until shimmering. Sear chicken until deeply browned, about 3 minutes per side. Do not cook through. Transfer to a plate.
5. Reduce heat to medium. Add onion and a pinch of oregano and sweat until soft. Add garlic and cook until fragrant, about 30 seconds.
6. Pour in white wine and scrape up the fond. Reduce by half. Add chicken stock and reduce by half.
7. Nestle chicken back into the skillet and arrange crispy potatoes around it. Transfer to the oven and bake until chicken reaches 155F internal, 10 to 12 minutes.
8. Remove from oven and let rest. Serve in the pan, or move to a platter.
9. Garnish with lemon wedges, parsley, and peas.