Description
This cozy one-pot Giada De Laurentiis Chicken Vesuvio recipe combines crispy chicken thighs, golden potatoes, and buttery artichokes in a garlicky herb sauce. Perfect for family dinners or elegant comfort food nights.
Ingredients
3 tablespoons olive oil
4 chicken thighs (bone-in, skin-on)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
1 1/2 cups chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 oz frozen artichoke hearts (or 1 cup thawed lima beans)
2 tablespoons unsalted butter
Instructions
Preheat oven to 450°F.
In a large ovenproof pot, heat olive oil over high heat until shimmering.
Season chicken with salt and pepper, then brown for about 10 minutes. Set aside.
In the same pot, cook halved potatoes until golden, about 10 minutes.
Add garlic and cook for 1 minute. Pour in chicken broth and deglaze the pot.
Stir in oregano and thyme. Return chicken to the pot and bring to a boil.
Cover and bake for 20 minutes until chicken is cooked through.
Remove chicken and potatoes. Add artichokes to the pot and simmer for 4 minutes.
Reduce heat and stir in butter. Pour sauce over chicken and potatoes. Serve warm.
Notes
Swap artichokes for lima beans if preferred.
Browning the chicken thoroughly adds incredible flavor—don’t skip it!
Use baby Yukon Gold potatoes if red-skinned aren’t available.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: One-Pot, Oven-Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 115 mg