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!
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!
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, 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!
More great chicken dishes
Here are some of my tried and true chicken recipes. Which are your favorites?
- Italian baked chicken and potatoes – One pan dish of roasted chicken and potatoes seasoned with garlic, onion, parsley, and oregano.
- Chicken cacciatore – Chicken braised with tomatoes, garlic, onion, and black and green olives.
- Chicken and peppers – Chicken thighs with bell peppers, tomatoes, garlic, and white wine.
- Chicken fra diavolo – Chicken thighs in a spicy garlicky tomato sauce.
- Chicken fricassee – Chicken pieces braised in a white wine cream sauce with carrots, onions, celery, and mushrooms.
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Chicken Vesuvio
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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Good as usual. Thanks again!
Hi Larry, so happy you enjoyed and thanks for the comment!
Loved this recipe!! So flavorful!! Have made this a few times using other recipes and this one was definitively the best! The only other thing I might have added when you added the peas would have been frozen pearl onions. But still this was the best by far! Thank you for another family favorite. ❤️
Hi Sue, thanks for the comment and so happy you enjoyed this recipe!
Like all your recipes, Fabulous! And easy to make
Like all your recipes, Fabulous!
Thank you, Mark! I’m so happy you enjoyed!
I made this for our Easter Dinner. Everyone loved it – all agreed “it’s a keeper”! There was very little leftover, but it was even great reheated.
Hi Donna, I’m so happy you all enjoyed the vesuvio for Easter dinner! Thanks for the comment and rating – much appreciated!
I used bone-in skin-on thighs and small red potatoes cut in half. Turned out great! I felt like I was back in the Heart of Italy neighborhood at Western & Cermak in Chicago. Very old school, authentic and totally satisfying. Thanks for the recipe.
Glad you enjoyed it, Angela! Thanks for the comment.
Great recipe!! Love all your recipes this i will make again!!
Hi Lucille, I appreciate the comment and the review, thank you!
Hi Jim I love your recipes I made this a couple of weeks ago my picky son enjoyed it. I need to make this for 8 people next week in advance can I prepare it entirely and then freeze it? Or combine everything then freeze thaw and cook it? Thanks
Hi Lucille, this dish is all about texture (crispy chicken skin, crispy potatoes, etc). While you certainly can freeze and reheat, I personally wouldn’t recommend it as you’ll be missing out on the texture, the white meat part of the chicken will be dry, etc.
I love how you’re so easy, so real. I’ve made Harry Carey’s version of this, Chicagoan here, but I love yours more!
Your son is adorabubble.
Hi Tressa, thanks for the comment and so happy you enjoyed!
Hi Jim, Although I haven’t tried this particular recipe yet, I’m dying to and already gave it a 5 star rating because each and every one of your recipes I’ve tried has been worthy of 5++ stars! If you don’t mind, I have a question for you since I don’t have a stove top/oven safe skillet. If I brown the chicken in my stovetop skillet and then transfer it into a roasting pan, I would then pour the sauce/drippings back into the skillet I cooked the chicken in to add the peas and butter and reduce the sauce, yes? I know this is common sense but, I figured it couldn’t hurt to check with you first since I’m planning on making this either this week or next and — you may have other fans who like myself, don’t have a stove top/oven safe skillet.
I’m also curious if you’ve tried Hasselback Chicken Cutlets stuffed with Spinach & Ricotta? I’ve seen various recipes and I think it would be a heck of a lot easier than butterflying and pounding a chicken breast and stuffing it that way. If you have a recipe for it, it would be great if you shared it and did a video since I’m sure your take would far surpass others I’ve seen. And why would your recipe be better than others? Because it’s YOURS! Signed – Your Biggest Bronx Fan! LOL (Ok, maybe not the biggest but sure as heck am definitely one of them).
Hi Judy, thanks for the comment and for following along! I appreciate the kind words. As far as the vesuvio goes, that should be fine to do what you’ve described. Regarding the hasselback cutlets, I don’t currently have a recipe for that but maybe at some point in the future. Hope you enjoy the chicken vesuvio!