Chicken Vesuvio Recipe

Introduction

Chicken Vesuvio is a classic Italian-American dish featuring crispy roasted chicken and tender potatoes in a garlicky white wine sauce. This comforting meal combines bold flavors and simple ingredients for a delicious weeknight dinner or special occasion.

Ingredients

• 4-5 medium Yukon Gold potatoes, cut into wedges
• 1 whole young chicken, cut into pieces (or 4 pounds/1.8kg chicken thighs)
• 1/2 cup (120ml) olive oil, divided
• 2 teaspoons Diamond Crystal Kosher salt, divided
• 1 teaspoon black pepper, divided
• 3 teaspoons dried oregano, divided
• 10 cloves garlic, roughly chopped
• 1 cup (240ml) dry white wine
• 1 cup (240ml) low sodium chicken stock
• 2 tablespoons (30ml) lemon juice
• 2 cups (340g) frozen peas, thawed
• 4 tablespoons (56g) unsalted butter, cubed
• Salt and pepper, to taste
• 3 tablespoons minced flat-leaf Italian parsley

Instructions

1. Step 1: Preheat the oven to 450°F (230°C) and place one rack on the lowest and another on the middle level. Toss the potato wedges with 1/4 cup olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper. Spread them evenly on a parchment-lined baking sheet and roast on the lowest rack for 20 minutes until golden brown on one side. Lower the oven temperature to 375°F (190°C) afterwards.
2. Step 2: Heat a large stainless steel frying pan over medium heat. Pat the chicken pieces dry and season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon oregano. Add a bit of olive oil to the pan and sear the chicken skin side down for 5 minutes, then flip and cook 3-4 minutes on the other side. Remove and place the seared chicken pieces skin side up in a large roasting pan. Work in batches to avoid crowding.
3. Step 3: Reduce the pan heat to medium-low and add 1-2 tablespoons olive oil along with the chopped garlic. Sauté until the garlic turns golden brown.
4. Step 4: Add the dry white wine and chicken stock to the pan. Increase heat to high and simmer for 4-5 minutes, allowing the sauce to reduce by half. During the last minute, stir in the lemon juice, then remove from heat.
5. Step 5: Pour the sauce around the chicken in the roasting pan and nestle the roasted potatoes around the pieces. Bake on the middle rack at 375°F for 25-30 minutes until the chicken reaches an internal temperature of 160°F (71°C). For extra color, broil the dish for the last 2 minutes if desired.
6. Step 6: Transfer the chicken and potatoes to a serving platter and tent with foil. Place the roasting pan with the sauce on the stove over medium heat. Add the thawed peas and bring to a simmer. Once heated through, turn off the heat and whisk in the butter cubes one at a time. Adjust seasoning with salt, pepper, oregano, and lemon juice as needed.
7. Step 7: Pour the finished sauce over the chicken and potatoes, sprinkle with minced parsley, and serve immediately. Enjoy your flavorful Chicken Vesuvio!

Tips & Variations

• Use chicken thighs for juicier meat if you prefer dark meat over the whole chicken.
• For extra crispiness, broil the potatoes alone for 2-3 minutes before adding to the chicken.
• Substitute fresh oregano if available for a brighter herbal flavor.
• Adding a few slices of lemon to the roasting pan can enhance the citrus aroma.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crispiness of the potatoes. You can also reheat on the stovetop over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead of a whole chicken?

Yes, bone-in, skin-on chicken thighs work well and tend to stay juicy. Adjust cooking time to ensure thighs reach an internal temperature of 165°F (74°C).

What type of white wine is best for this recipe?

A dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay works best as it adds flavor without sweetness.

Chicken Vesuvio Recipe

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★★★★★

4.5 from 126 reviews

Chicken Vesuvio is a classic Italian-American dish featuring tender, crispy-skinned chicken roasted with golden Yukon Gold potato wedges, garlic, and a flavorful white wine and chicken stock sauce. Finished with peas and butter for a rich, comforting meal, this recipe offers a delicious balance of savory herbs and citrus notes.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Potatoes

• 4–5 medium Yukon Gold potatoes, cut into wedges
• ¼ cup olive oil
• 1 teaspoon Diamond Crystal Kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper

Chicken

• 1 whole young chicken, cut into pieces, or 4 pounds (1.8kg) chicken thighs
• ¼ cup olive oil
• 1 teaspoon Diamond Crystal Kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

Sauce and Garnish

• 10 cloves garlic, roughly chopped
• 1 cup dry white wine (240ml)
• 1 cup low sodium chicken stock (240ml)
• 2 tablespoons lemon juice (30ml)
• 2 cups frozen peas, thawed (340g)
• 4 tablespoons unsalted butter, cubed (56g)
• Salt and pepper, to taste
• 3 tablespoons minced flat-leaf Italian parsley

Instructions

1. Preheat and Roast Potatoes: Preheat your oven to 450°F (232°C), placing one rack at the lowest level and one at the middle level. In a bowl, toss the potato wedges with ¼ cup olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and ½ teaspoon black pepper. Spread the potatoes evenly on a parchment paper-lined baking sheet and roast on the lowest rack for 20 minutes until well browned on one side. Once done, reduce oven temperature to 375°F (190°C).
2. Prepare Chicken: Heat a large stainless steel frying pan over medium heat. Pat the chicken pieces dry, then season them evenly with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon oregano.
3. Sear Chicken: Add a small amount of olive oil to the pan and sear the chicken skin-side down for 5 minutes, then flip and sear for another 3-4 minutes. Remove the chicken pieces and arrange them skin side up in a large roasting pan. Work in batches to avoid crowding the pan.
4. Sauté Garlic: Lower the heat to medium-low and add 1-2 tablespoons more olive oil to the frying pan with the chopped garlic. Sauté until the garlic turns golden brown, releasing its aroma.
5. Deglaze and Reduce Sauce: Pour in 1 cup dry white wine and 1 cup low sodium chicken stock, then increase heat to high. Let the sauce boil down and reduce by about half over 4-5 minutes. Add 2 tablespoons lemon juice during the last minute, then turn heat off.
6. Bake Chicken and Potatoes: Pour the reduced sauce around the chicken in the roasting pan, then nestle the roasted potatoes among the chicken pieces. Bake on the middle rack at 375°F (190°C) for 25-30 minutes, or until the chicken reaches an internal temperature of 160°F (71°C). Optionally, broil for the last 2 minutes to achieve a golden, crispy top.
7. Finish Sauce and Serve: Transfer chicken and potatoes to a serving platter and tent with foil to keep warm. Place the roasting pan sauce on medium heat; add the thawed peas and bring to a simmer. Once heated through, turn off the heat and whisk in unsalted butter, adding one cube at a time until fully incorporated. Adjust seasoning with salt, pepper, oregano, and lemon juice as needed. Pour the sauce over the chicken and potatoes, sprinkle with minced parsley, and serve immediately. Enjoy your Chicken Vesuvio!

Notes

• Ensure chicken pieces are patted very dry before seasoning to achieve crispy skin.
• Using Yukon Gold potatoes is recommended for their creamy texture and flavor.
• If using whole chicken, cut into pieces including thighs, drumsticks, and breast for even cooking.
• Adjust lemon juice and seasoning in the sauce according to personal taste preferences.
• To check doneness, the chicken should have an internal temperature of 160°F (71°C), resting will raise it to a safe 165°F.
• Broiling at the end adds extra crispiness to the skin—keep a close eye to prevent burning.

Keywords: Chicken Vesuvio, Italian Chicken Recipe, Roasted Chicken and Potatoes, Classic Italian-American Dish, Garlic White Wine Chicken