Chicken Vesuvio is a one-pan Italian-American dish whose origins hail from Chicago.  Chicken pieces are nestled beside potato wedges and roasted in a lemon garlic white wine sauce.  Green peas are added at the end for extra flavor, texture, and brightness.  This super comforting and easy dish may just be our latest favorite!

Chicken vesuvio with whole chicken pieces, peas, and parsley.


For years I’ve heard people mention Chicken Vesuvio.  I wasn’t always sure what it was.  In fact, I thought it may have been a dish that was created just for The Sopranos as the restaurant they’d frequent was called “Vesuvio’s”.

But it turns out Chicken Vesuvio was gracing tables in Chicago way before Tony Soprano, or HBO, was even a thing.

As a New Yorker, I’ve become intimately familiar with chicken scarpariello, which is very similar to Chicken Vesuvio. 

And while chicken scarp will always be my first love, Chicken Vesuvio has definitely become a favorite in our home.

The combination of butter, garlic, white wine, roasted potatoes, chicken, and peas is just fantastic, and it is so easy to make!

Ingredients shown: potatoes, whole chicken, peas, lemon, garlic, and white wine.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 450f and set one rack to the lowest level and the other to the middle level.  Begin by cutting 5 medium potatoes (about 2 pounds) into wedges (Photo #1).  
  2. Toss potatoes in a bowl with a 1/4 cup of olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and a 1/2 teaspoon pepper.  Spread the potatoes out onto a parchment paper-lined baking sheet.  Roast potatoes on the lowest oven rack for about 20 minutes or until well browned on one side.  After removing potatoes, turn the heat down to 375f in the oven (Photo #2).
Chicken vesuvio recipe process shot collage group number one with potato wedges on baking sheet, sliced onion, and seasoned raw chicken pieces.
  1. While potatoes are roasting peel 10 cloves of garlic.  Any large cloves can be cut in half (Photo #3).
  2. Pat chicken pieces very dry and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon of oregano (Photo #4).
  3. Heat a large stainless steel fry pan to medium heat.  Wait 3 minutes for the pan to get hot, then add 2 tablespoons of olive oil and the chicken skin side down (Photo #5).
  4. Let the chicken cook undisturbed for 5-6 minutes then flip over and cook for 3-4 minutes more.  Work in batches if required (Photo #6).
Recipe process shot collage group number two with chicken pieces searing in a fry pan and garlic garlic cloves in the same fry pan.
  1. Place all the chicken into a large roasting pan skin side up (Photo #7).  
  2. Turn the heat down in the frying pan to medium-low and add a bit more olive oil (1-2 tablespoons) and the garlic.  Sautee the garlic pieces until nice and golden (Photo #8).
  3. After the cloves turn golden add 1 cup of dry white wine and 1 cup of low-sodium chicken stock and turn the heat to high (Photo #9).
  4. Let the sauce cook for about 5 minutes to reduce and thicken.  While reducing use a wooden spoon to scrape the brown bits off the bottom of the pan.  Add 2 tablespoons of lemon juice to the pan, mix once more then turn off the heat (Photo #10).
Recipe process shot collage group number three with garlic, white wine and chicken stock in fry pan and potatoes, chicken, peas in roasting pan.
  1. Pour the sauce around the chicken then nestle all of the potatoes around the chicken pieces (Photo #11).
  2. Bake at 375f on the middle rack for 20-30 minutes or until the chicken reaches a 160-165f internal temperature.  Check with an instant-read thermometer for accuracy. If desired, broil for the last 2 minutes for more color on top.   To finish the dish move the chicken and potatoes from the pan to a platter (tent with foil to keep chicken and potatoes warm)  and cook the sauce over medium heat.  Add 2 cups of frozen peas to the sauce, bring to a simmer, then add 4 tablespoons of butter and whisk together.  Season to taste with more salt, pepper, oregano, and lemon juice if required then pour the sauce on top of the chicken and potatoes (Photo #12).  Top with parsley and serve.  Enjoy!  

Top tips

  • The chicken.  I used a whole chicken for this recipe, but if you’d rather use chicken thighs it would work just as well.  You can use either bone-in or boneless and skinless if desired.  4 pounds of bone-in or 3 pounds of boneless thighs should be sufficient for this particular recipe.
  • The potatoes. I love using Yukon Gold for Chicken Vesuvio.  They have a great taste and texture.  You can definitely use Russet potatoes if you prefer.  Russets will get crispier, but they are not as flavorful as Yukons.
  • Additions.  I’ve made Chicken Vesuvio with artichoke hearts in addition to the peas and it definitely adds some extra flavor and texture.  Artichokes pair really well with peas, lemon, and the other flavors in here so they would be a natural addition!  Adding lemon slices to the sauce at the very end would also be great!
Overhead shot of chicken vesuvio in roasting pan.

More great chicken dishes

Here are some of my tried and true chicken recipes.  Which are your favorites?

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Chicken Vesuvio

4.99 from 66 votes
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Servings: 4
If you like chicken and potatoes, you'll love Chicken Vesuvio! Tender chicken pieces and potato wedges are baked in a white wine, butter, and lemon sauce topped with green peas and parsley.

Ingredients 

  • 4-5 medium Yukon Gold potatoes cut into wedges
  • 1 whole young chicken cut into pieces – or use 4 pounds of chicken thighs
  • 1/2 cup olive oil divided
  • 2 teaspoons kosher salt divided
  • 1 teaspoon black pepper divided
  • 3 teaspoons dried oregano divided
  • 10 cloves garlic rough chopped
  • 1 cup dry white wine
  • 1 cup low sodium chicken stock or homemade chicken stock
  • 2 tablespoons lemon juice
  • 2 cups frozen peas
  • 4 tablespoons butter
  • salt and pepper to taste
  • 3 tablespoons fresh parsley minced

Instructions 

  • Preheat oven to 450f and set one rack to the lowest level and the other to the middle level. Toss potatoes in a bowl with a ¼ cup of olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and a ½ teaspoon pepper. Spread the potatoes out onto a parchment paper-lined baking sheet. Roast potatoes on the lowest oven level for 20 minutes or until well browned on one side. After removing potatoes, turn the heat down to 375f in the oven.
  • Heat a large stainless steel fry pan to medium heat. Pat chicken pieces very dry and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon of oregano.
  • Add a touch of olive oil to the pan then sear the chicken skin side down for 5 minutes then 3-4 minutes on the other side. Remove chicken pieces and place in a large roasting pan skin side up. Work in batches and do not crowd chicken while searing.
  • Turn the heat down in the frying pan to medium-low and add a bit more olive oil (1-2 tablespoons) and the garlic. Sautee the garlic pieces until golden.
  • After the cloves turn golden add 1 cup of dry white wine and 1 cup of low sodium chicken stock and turn the heat to high. Cook for 4-5 minutes to let the sauce reduce by about half. During the last minute add the lemon juice then turn the heat off.
  • Pour the sauce around the chicken then nestle all of the potatoes around the chicken pieces. Bake at 375f on the middle rack for 25-30 minutes or until the chicken reaches a 160f internal temperature. If desired, broil for the last 2 minutes for more color on top.
  • To finish the dish move the chicken and potatoes from the pan to a platter (tent with foil) and cook the sauce over medium heat. Add 2 cups of frozen peas to the sauce, bring to a simmer, then add the butter and whisk together. Season to taste with more salt, pepper, oregano, and lemon juice if required then pour the sauce on top of the chicken and potatoes. Top with parsley and serve. Enjoy!

Notes

  • A whole cut up chicken or chicken pieces can be used.  Chicken thighs, both boneless and bone-in work particularly well.  Chicken thighs can be cooked to 175f internal temperature. 
  • Dry white wines like pinot grigio, chardonnay, and sauvignon blanc all work well.
  • If the sauce is too thin after adding the peas, just cook for a few minutes on high to reduce before finishing with the butter.
  • Leftovers can be saved for up to 3 days in the fridge.  Reheat in the oven at 350f until warm or in the microwave.

Nutrition

Calories: 594kcal | Carbohydrates: 34g | Protein: 49.8g | Fat: 25.6g | Saturated Fat: 6.2g | Cholesterol: 127mg | Sodium: 925mg | Potassium: 1087mg | Fiber: 6.3g | Sugar: 5g | Calcium: 61mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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130 Comments

  1. Judy says:

    5 stars
    Excellent flavor. I did cook the sauce to thicken at the end. My family loved it