Chicken Vesuvio Recipe
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.
- 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
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/chicken-vesuvio-recipe/
