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!
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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!
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How to make it
Each number corresponds to the numbered written steps below.
- 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).
- 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).
- While potatoes are roasting peel 10 cloves of garlic. Any large cloves can be cut in half (Photo #3).
- Pat chicken pieces very dry and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon of oregano (Photo #4).
- 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).
- 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).
- Place all the chicken into a large roasting pan skin side up (Photo #7).
- 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).
- 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).
- 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).
- Pour the sauce around the chicken then nestle all of the potatoes around the chicken pieces (Photo #11).
- 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 and bring to a simmer. Once the peas are hot, turn off the heat and whisk in the butter, 1 cube at a time. 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!
More great chicken dishes
Here are some of my tried and true chicken recipes. Which are your favorites?
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Chicken Vesuvio
Ingredients
- 4-5 medium Yukon Gold potatoes cut into wedges
- 1 whole young chicken cut into pieces – or use 4 pounds (1.8kg) of chicken thighs
- 1/2 cup (120ml) olive oil divided
- 2 teaspoons Diamond Crystal Kosher salt divided
- 1 teaspoon black pepper divided
- 3 teaspoons dried oregano divided
- 10 cloves garlic roughly chopped
- 1 cup (240ml) dry white wine
- 1 cup (240ml) low sodium chicken stock
- 2 tablespoons (30ml) lemon juice
- 2 cups (340g) frozen peas thawed
- 4 tablespoons (56g) unsalted butter cubed
- salt and pepper to taste
- 3 tablespoons minced flat-leaf Italian parsley
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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 and bring to a simmer. Once the peas are hot, turn off the heat and whisk in the butter, 1 cube at a time. 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Basically a delicious one pan meal. Easily adapted for one or two for this 80 yo singleton. Happy Thanksgiving from Ft. Worth, TX
Hi Bebe, so happy you enjoyed this one and really appreciate the comment!
A real keeper! Delish…
Hi Jim, thanks for the comment and so happy you liked the vesuvio!
Made this for the first time tonight. My local market only had boneless and skinless thighs and breasts. It still turned out great. I’ll make two adjustments next time- more potatoes and probably 1/3-1/2 cup less of broth or wine or combo of each. I was able to make everything up to nestling the potatoes in the chicken and sauce beforehand which worked very well. Jim- thank you.
Hi Mark, thanks for the comment and I’m so glad you liked the Vesuvio!
Another amazing recipe. Thanks for sharing, enjoyed by all!
Hi Evie, thanks for the comment! So happy you all enjoyed!
Easy recipe and very good. First made it for friends who wanted recipe.
Hi Ruth, I’m so happy you enjoyed the chicken vesuvio! Thanks for the comment!
Made this last night. Out-freaking-standing! Also made the baked artichoke hearts with seasoned breadcrumbs. Two amazing winners. Family loved both dishes. The artichokes are will be a holiday staple.
When I need something new in my repertoire I go to YOU first. You’re making this old gal look good. Mille grazie fellah♥️🇮🇹
Hi Nancy, I am so happy to hear you liked the vesuvio, and the artichoke hearts too! Thanks for the kind words, they are appreciated!
I have been going through your recipes. They all look so good I don’t know where to start. I’m going to start though.
Thanks, Shirley! I hope you enjoy the recipes wherever you decide to start!
Absolutely delicious! I recently discovered your YouTube channel. This is the first recipe I have tried and I am looking forward to trying many more. Thank you for sharing.
Hi Tammy, welcome to the channel and the website! I’m so happy you enjoyed this one and I appreciate the comment!
Restaurant quality! This is the second time I have made this since watching you make it on you tube. My family loves this. I love how great the peas came out! It sounds funny, but peas are usually an afterthought!
Hi Jen, thanks for the comment and so happy you and your family enjoy it!
This looks really good. Interesting name!
Thank you, Chef Mimi!
Second time I’ve watched this one. Looks like a winner.
Hi Barney, thanks for the comment and for watching!
As a native Chicagoan this is one of my favorite dishes and a staple at many restaurants. This dish can be made in smaller quantities using chicken pieces such as breasts, drumsticks or thighs. The breasts can be boneless if so desired.
I have made this dish several times since I saw your recipe and it is as delicious as any you can find in a restaurant.
Hi Stan, thanks so much, and definitely appreciate your comment especially since you’re a native Chicagoan!
You just continue making the best recipes. I wanted to make it this Friday but, one of the people coming for dinner doesn’t eat peas. Which veggie would you suggest as a substitute?
Thank you, Chris! You could omit the peas entirely and not replace them, or you could use artichoke hearts or mushrooms.
I made this tonight and started before I realized I didn’t have frozen peas. I added mushrooms to the sauce and served steamed broccoli on the side. The sauce with the broccoli was delicious! Great recipe. Picky Italian husband approved!
Hi Meg, thanks for the comment and so happy you enjoyed the recipe. Thanks for sharing your variation with the mushrooms instead of peas – this will be helpful to many others who are also looking for alternatives!
This dish has been in steady rotation since the first time I made it, almost 2 months ago. And I always make enough for leftovers for everyone to take for lunch.
Hi Angie, thanks for the comment. We’re so happy you’re all enjoying this recipe!
Really enjoyed this recipe and will be making it again. I used marylands and that worked fine.
That’s great, thank you Judith!
Says “one-pan” dish. Uses baking sheet, frying pan, and roasting pan.
This recipe is outstanding!!!
Thank you, Pat! So happy you enjoyed it!
Question: This recipe looks amazing. My question is would this work with just chicken breast? I don’t like dark meat, so I’m always looking to see if I can substitute bone-in or boneless chicken breast without the meat getting too dried out. Thank you.
Hi Nancy, you can use chicken breasts here but they can overcook quickly so monitor the temperature and remove from the oven when the chicken reaches 160-165f.
Made this dish for dinner tonight! Absolutely outstanding!! I used boneless skinless chicken thighs didn’t need to add any extra seasoning everything was on point and absolutely delicious. I’m going to make this for my next dinner party with the family thank you for the recipe!
Hi Lisa. Glad the recipe was a hit. Thanks for the comment!
Question: if doubling the recipe do you think it would be ok to stack the chicken in the roasting pan or use 2 pans? Thank you
I would use two pans. If you stack the chicken it will steam and won’t get any color. Hope that helps.
Yes thank you so much for responding!
Very similar to a dish we serve here in rural Spain , but we add peppers, zucchini, egg plant or whatever we have in the fridge. Copious amounts of garlic . Main difference is a can of beer and a good glut of good olive oil all over before it goes in he oven . . Cooked on a large terracotta dish so can be served sight to table . Great when entertaining good friends with freshly baked bread
If In want to feed 8-9 people, should I just double everything? Do I need to double the sauce as well?
Hi Patricia, yes, you can double everything, including the sauce.
First rate. Recommended!
This was Incredible. I’ve recently stumbled on to your recipes. The combination of flavors in this is superb!!
Hi Jonathan. Really glad you enjoyed it. Thanks for the comment!
One of my favorite recipes. I made it tonight & the 4 of us (as usual) “inhaled” every morsel!!!!!
Hi Celia, I’m so glad you all enjoyed it!