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Chicken Vesuvio

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Chicken Vesuvio is a Chicago-born Italian-American dish featuring golden roasted chicken, crispy potato wedges, and peas, all simmered in a savory garlic-white wine sauce. It’s hearty, flavorful, and perfect for family dinners or entertaining guests.

Ingredients

  • 2 1/2 to 3 lbs bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
  • 4 medium russet or Yukon Gold potatoes, cut into wedges
  • 3 tbsp olive oil
  • 6 garlic cloves, peeled and left whole
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 cup frozen green peas
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme or Italian seasoning
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
  3. Add potato wedges to the pan and sauté until golden on most sides. Remove and set aside.
  4. Lower heat and add whole garlic cloves. Cook until fragrant but not burned.
  5. Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2 minutes.
  6. Stir in chicken broth, oregano, thyme, salt, and pepper.
  7. Return chicken and potatoes to the pan, spooning some sauce over the top.
  8. Transfer to oven and roast uncovered for 30–35 minutes, until chicken is cooked through and potatoes are tender.
  9. Add frozen peas during the last 5 minutes of cooking.
  10. Garnish with fresh parsley and serve hot.

Notes

  • Use bone-in chicken for richer flavor, but boneless cuts work with adjusted cook time.
  • Brown the potatoes well before roasting for extra crispiness.
  • If avoiding wine, substitute with extra chicken broth plus a splash of lemon juice.
  • Fresh rosemary or basil can replace oregano for a different flavor profile.
  • Best enjoyed fresh, but leftovers reheat well in the oven or skillet.

Nutrition

Find it online: https://thefamilycooking.com/chicken-vesuvio/