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4.99 from 68 votes

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.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 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


  • 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!



  • 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.


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