Chicken Vesuvio

Chicken Vesuvio is a Chicago-style Italian-American chicken baked with golden, crispy-skinned thighs and browned potato wedges in a garlicky white wine-lemon sauce. The oven-roasted chicken and potatoes develop crisp edges while the sauce stays glossy and aromatic.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 720

Ingredients Equipment Method Notes

Ingredients

Chicken and potatoes

4 bone-in skin-on chicken thighs Keep skin on for crisping.
1.5 lb Yukon gold potatoes Cut into wedges for even browning.
3 tbsp olive oil Used for searing chicken and potatoes.
1 cup white wine De-glazes the pan and forms the sauce.
0.5 cup chicken broth Adds depth to the sauce.
8 garlic, minced Minced for fast aromatic release.
0.5 cup frozen peas Add near the end to stay bright green.
2 tbsp unsalted butter Sauté the garlic and build the sauce.
2 tsp dried oregano Seasoning for classic Italian flavor.
1 tsp dried thyme Adds herbal notes to the sauce.
1 lemon juice Use the juice of 1 lemon.
0.25 salt and pepper Season to taste; keep a good pinch each time you add heat.
0.25 fresh parsley for garnish Chopped or left whole for finishing.

Equipment

1 cast iron skillet

Method

Prep and heat

Preheat oven to 425F and season chicken with salt, pepper, and dried oregano.
Heat 3 tablespoons olive oil in a large oven-safe skillet over medium-high heat.

Sear chicken and potatoes

Place chicken skin-side down in the skillet and sear for 6 minutes until the skin is golden; remove to a plate.
Sear potato wedges in the same pan for 4 minutes per side until golden; remove.

Build sauce and roast

Sauté minced garlic in the butter for 1 minute until fragrant, then deglaze with white wine and chicken broth.
Stir in lemon juice and dried thyme, then return chicken and potatoes to the pan skin-side up.
Transfer the skillet to the oven and roast for 35-40 minutes until chicken is golden and potatoes are crispy.
Scatter frozen peas over the top and roast 5 more minutes.

Finish

Garnish with fresh parsley and serve right away.

Notes

For the crispiest potatoes and chicken skin, don’t overcrowd the skillet and let the skin-side sear until visibly golden before moving. Store leftovers in the fridge up to 3 days; reheat in a hot oven or skillet for best texture. Freezing is not recommended because potatoes and peas can soften. If you want a lighter option, use 1 tablespoon olive oil instead of 3 and choose a low-sodium broth.