Chicken Vesuvio - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Cooking chicken with the skin on is a luscious treat, perfect for an impressive weekend dinner, but at 45 minutes, it’s not a bad option for a weeknight with a little extra time. If you want to lighten it up, you can also swap in boneless, skinless chicken breasts.


  • 3 bone-in chicken breast halves, skin on
  • ¼ cup flour
  • 1 Tbsp. olive oil
  • 3 medium russet potatoes, peeled and cut into wedges
  • 3 garlic cloves, minced
  • 1 (14.5 oz.) can low-sodium chicken broth
  • 2 tsp. lemon juice
  • ¼ cup white wine
  • 1 tsp. oregano
  • 1 tsp. rosemary
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ cup frozen peas


  1. Preheat oven to 400ºF.
  2. Remove excess fat from chicken, leaving the skin on. Dredge the skin side of the chicken in flour and set aside.
  3. Add oil to a large nonstick skillet over high heat. Place chicken flour side down in skillet to brown (about 5-6 minutes). Remove chicken from pan and set aside.
  4. Microwave potato wedges in a medium bowl for 4 minutes on high. Test for doneness and stir, microwaving in 1 minute increments until just done.
  5. In the skillet, reduce heat to medium and add the garlic for 30 seconds. Add chicken broth, lemon juice, and wine and cook until liquid is reduced by half. Add the herbs and cook for 1 more minute.
  6. Pour the broth into the pan and place the chicken skin side up in a baking pan.
  7. Place the potato wedges in the liquid around the chicken. Bake for 30 minutes.
  8. Remove potatoes and chicken from pan. Sprinkle with salt and pepper. Pour liquid into the skillet and bring to a boil and reduce by half.
  9. Add the frozen peas to the liquid and remove from heat.
  10. Serve each breast with potato wedges and ½ cup of the broth and peas.
Nutritional analysis per serving: Calories 490; Total Fat 12.5g (17% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 535mg (23% DV); Total Carbohydrate 52g (19% DV); Dietary Fiber 4.5g (14% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 38g; Vitamin D 0% DV; Calcium 6% DV; Iron 20% DV; Potassium 25% DV; Niacin 140% DV; Vitamin B6 80% DV; Selenium 50% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796