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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I used to have this at John’s Pizzeria in Calumet City. Theirs seemed to have more sauce, which I loved. Shouldn’t there be more sauce?????? Thanks. This is one of. my all time favorite meals. I’m planning to introduce it to a group seniors from Central Indiana who have never tasted it.
this is delicious! I’ve eaten it in Chicago with artichoke hearts added midway during the baking. Also good.
Just excellent! Probably my favorite chicken dish, and before I made this, it was your recipe for chicken with fennel, onions and tomatoes. Maybe a tie!
We loved your recipe for Chicken Vesuvio! Thank you for sharing your version of it. It is so good!!!
J&T – you have solved a family mystery for me. My cousins used to rave about Grandma’s chicken and potatoes…after she served pasta. Unfortunately, my family never seemed to be with them on Christmas Day which was when grandma made it. So, I never realized what exactly it must have been. NOW I see what they raved about. Thank you so much for giving me another link to my family ancestry.
Hi Andrea, thanks for the comment and we’re so happy to be able to provide a recipe that linked you to your family’s ancestry!
One of our favourites. We make this often. It was dinner 1/366 for 2024.
I have made this my whole life, eating at my grandparents every Sunday. My grandfather would make this and we called it Grandpa chicken. Only to find out 65 years later it’s chicken vesouvio. You make it exactly like my grandfather from Italy made it every Sunday night after having pasta and meatballs for lunch. Love it.
Hi Andrea, thanks for the comment and so happy you enjoyed the recipe!
Jim, I have made other versions but this is by far the best and my new favorite dish. I have some friends from Chicago who love Chicken Vesuvio and I would like to make this for them but it requires me to be in the kitchen ex during the baking process. Any ideas on how to prep/make ahead or possible a way to successfully reheat? Thanks, I made it just as written. Delicious!
Hi Carol. Glad you have enjoyed it! Simple solution is to just use only legs and thighs. Then you can reheat without worrying about dried out chicken.
Jim, so great to hear I can reheat with chicken thighs. Any suggestions on temp or timing? Use a lid or no during reheat? Thanks again for all your great recipes!