Hey y’all! Ready to whip up a cozy, crowd-pleasing dinner that’s loaded with bold garlic, crispy potatoes, and juicy chicken? Chicken Vesuvio is a Chicago-born Italian-American dish that’s just as perfect for a weeknight family meal as it is for your next dinner party. Incredibly fragrant, full of flavor, and ready in about an hour—what more could you want? Let’s get cooking!
Why You’ll Love This Chicken Vesuvio
- It’s a one-pan wonder, saving you tons of cleanup without sacrificing flavor.
- Packed with zesty garlic, white wine, and a pop of green peas for a well-rounded meal.
- Crispy potatoes and golden chicken thighs offer unbeatable texture in every bite.
- Easy to customize, making it family-friendly and dinner-party worthy.
- This Chicken Vesuvio is perfect for leftovers—they taste even better the next day!
Chicken Vesuvio Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 lb small Yukon Gold potatoes, quartered
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 3/4 cup dry white wine (such as Pinot Grigio)
- 3/4 cup low-sodium chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1 cup frozen green peas
- 2 tbsp salted butter
- 1 tbsp chopped fresh parsley (for garnish)
- Lemon wedges, for serving
How to Make Chicken Vesuvio
1. Prep the Chicken and Potatoes
Pat chicken thighs dry and season all over with 3/4 tsp salt and 1/4 tsp black pepper. Quarter your Yukon Gold potatoes and set aside.
2. Sear the Chicken
In a large ovenproof skillet (cast iron works great!), heat olive oil over medium-high. Add the chicken, skin-side down, and sear for 5-6 minutes until golden and crispy. Flip and brown the other side for 2-3 more minutes. Remove chicken to a plate—don’t worry, it’ll finish cooking later.
3. Crisp the Potatoes
Add quartered potatoes to the hot skillet. Sprinkle with remaining salt and pepper. Sauté, stirring occasionally, until they start to brown (about 6-8 minutes).
4. Build the Flavor
Lower heat to medium. Stir in minced garlic and cook for 30 seconds, just until fragrant. Add dried oregano and thyme. Deglaze the pan with white wine, scraping up all the brown bits. Stir in chicken broth and butter. Bring to a simmer.
5. Bake to Finish
Return seared chicken (skin side up) to the skillet, nestling them among the potatoes. Transfer skillet to a preheated oven at 400°F (200°C) and bake uncovered for 25-30 minutes, or until chicken reaches 165°F internally and potatoes are fork-tender.
6. Add Peas and Serve
Remove from oven. Scatter frozen peas throughout the pan, cover with foil, and let stand 5 minutes (the steam will warm the peas). Top with chopped parsley and serve with lemon wedges.
Notes for Making the Best Chicken Vesuvio
- For best results, use a heavy-bottomed cast-iron skillet to get deeply browned chicken and potatoes.
- Try substituting bone-in chicken breasts or drumsticks if you prefer white meat—just adjust cook times as needed.
- The white wine adds great flavor, but you can read more about wine substitutions at Food Network.
Chicken Vesuvio Variations
- Spicy Chicken Vesuvio: Add 1/2 teaspoon red pepper flakes for a gentle kick.
- Vegetarian Vesuvio: Swap the chicken for hearty mushrooms and chickpeas. Use veggie broth instead of chicken broth.
- Lemon-Herb Vesuvio: Add 1 tablespoon fresh rosemary and the zest of 1 lemon for an extra layer of freshness.
Equipment Needed for Chicken Vesuvio
- 12-inch ovenproof skillet (preferably cast iron)
- Sharp chef’s knife
- Cutting board
- Tongs
- Measuring cups and spoons
Storing Chicken Vesuvio & Shelf Life
Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or in the oven at 350°F until warmed through. Freezing is not recommended as potatoes may turn mushy.
Serving Suggestions for Chicken Vesuvio
- Pair your Chicken Vesuvio with a crisp green salad and crusty Italian bread for dipping in that garlicky sauce.
- For a heartier meal, serve alongside simple buttered pasta or creamy polenta.
- A glass of chilled Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.
Pro Tips for Perfect Chicken Vesuvio
- Make sure the chicken is dry before searing to maximize crispiness—learn more about proper searing from Bon Appétit.
- Use potatoes of similar size for even cooking.
- If you want extra-crispy potatoes, broil the skillet for the last 3-4 minutes (watch carefully!).
Chicken Vesuvio FAQ
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Can I use boneless chicken for Chicken Vesuvio?
Absolutely! Boneless thighs work great, but reduce oven time to around 15-20 minutes to prevent overcooking. -
What kind of potatoes are best for Chicken Vesuvio?
Yukon Gold or small red potatoes are best—they hold their shape and get deliciously crispy. -
Can I make Chicken Vesuvio ahead of time?
Yes! The flavors deepen as they sit, so you can make it up to a day ahead and reheat before serving.
Prep & Cooking Times
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 pound Yukon Gold potatoes, cut into wedges
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup frozen green peas
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Season the chicken thighs with salt, black pepper, and 1 teaspoon of dried oregano.
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2In a large ovenproof skillet, heat olive oil over medium-high heat. Add chicken thighs, skin-side down, and brown for 5–6 minutes per side. Remove chicken and set aside.
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3Add potato wedges to the skillet and cook until golden, about 6–8 minutes. Stir in the minced garlic and cook for 1 more minute.
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4Pour white wine and chicken broth into the skillet, scraping any browned bits. Add crushed red pepper flakes and the remaining oregano. Return chicken to the skillet, placing it atop the potatoes.
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5Transfer the skillet to the oven and roast for 35–40 minutes, or until the chicken is cooked through and potatoes are tender.
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6Stir in the green peas during the last 5 minutes of cooking. Garnish with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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