Jeff makes a Chicago staple of crispy-skinned roasted chicken, potato wedges and peas!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2RCIEhtSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Classic Chicago Chicken VesuvioRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 1 hr 40 minActive: 40 minYield: 6 to 8 servingsIngredients1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)Kosher salt and freshly ground black pepper 5 tablespoons extra virgin olive oil, plus more for brushing 1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato 6 garlic cloves, smashed 2 fresh thyme sprigs 2 fresh oregano sprigs 1 cup dry white wine, such as Pinot Grigio 2 tablespoons Italian seasoning 1 cup frozen peas, thawed Zest and juice of 1 lemon 1/4 cup chopped fresh flat-leaf parsley DirectionsPreheat the oven to 400 degrees F.Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JeffMauro #TheKitchen #FoodNetwork #ChickenVesuvioJeff Mauro's Classic Chicago Chicken Vesuvio | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=D0Sqc7FxzC4
