Go Back
–+ servings
Mary Kelly

Chicken Vesuvio

Ah, Chicken Vesuvio. Just saying it conjures up images of rich flavors, tender chicken, and a hearty meal that brings family and friends together. I first came across this dish during a visit to Chicago, where I stumbled across a quaint Italian restaurant tucked away on a side street.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4-5 medium Yukon Gold potatoes cut into wedges
  • 10 garlic cloves coarsely chopped
  • 1 cup 240 ml dry white wine
  • ½ cup 120 ml extra virgin olive oil, divided
  • 1 whole young chicken cut into pieces or 4 pounds (1.8 kg) of chicken thighs
  • 4 tablespoons 56 g cold unsalted butter, cut into cubes
  • 3 teaspoons dried oregano leaves divided
  • 2 teaspoons Diamond Crystal kosher salt divided
  • 2 tablespoons 30 ml fresh lemon juice
  • 3 tablespoons finely chopped flat-leaf Italian parsley
  • 1 cup 240 ml low-sodium chicken broth
  • 1 teaspoon freshly ground black pepper divided
  • 2 cups 340 g thawed frozen peas
  • 1 teaspoon smoked paprika
  • 1 teaspoon finely grated lemon zest

Equipment

  • Oven, Skillet

Method
 

Step 1: Prepare the Chicken
  1. Start by preheating your oven to 425°F (220°C). This helps to achieve that golden, crispy skin we all love.
  2. In a large bowl, combine olive oil, garlic, 2 teaspoons of oregano, salt, and black pepper. Toss the chicken pieces in this mixture until they are well coated. Don't hold back; get your hands in there!
Step 2: Prepare the Potatoes
  1. Next, take your Yukon Gold potatoes and cut them into wedges. They should be similar in size for even cooking. In another bowl, toss the potato wedges with the remaining oregano, smoked paprika, and a pinch of salt for extra flavor.
Step 3: Assemble the Dish
  1. In a large, oven-safe skillet or dish, arrange the potato wedges and then place the chicken pieces on top. This layering allows the chicken juices to flavor the potatoes as they cook.
Step 4: Pour in the Liquid
  1. Now it's time for the magic. Pour the dry white wine and chicken broth into the skillet, adding a splash of lemon juice. Also, nestle the butter cubes around the chicken and potatoes. The butter works wonders in creating a luscious sauce that will keep everything moist and flavorful.
Step 5: Roast in the Oven
  1. Place your skillet in the oven and roast for about 45 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the potatoes should be fork-tender. If you're taking a peek in the oven, don’t forget to take a whiff of that heavenly aroma!
Step 6: Add the Peas
  1. In the last 10 minutes of cooking, sprinkle the thawed peas over the chicken and potatoes. This keeps them vibrant and fresh.
Step 7: Finish and Serve
  1. Once the time is up, carefully remove the skillet from the oven. Let it rest for a few minutes. Then, sprinkle fresh parsley and lemon zest on top before serving.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 30gFat: 22gSodium: 500mgFiber: 4g

Notes

To make your Cooking Vesuvio experience even better, here are a few handy tips:
Use high-quality wine: Since the wine contributes significantly to the flavor, pick one that you enjoy drinking.
Fresh herbs: If you have access to fresh oregano and parsley, use them instead of dried for an extra layer of flavor.
Don’t overcrowd the pan: Give both the chicken and potatoes space to roast evenly. Use two pans if necessary.
Add more veggies: Feel free to include other vegetables such as carrots or bell peppers for extra color and nutrition.
Sauce it up: If you like a saucier dish, consider adding more chicken broth and wine for a brothier result.

Tried this recipe?

Let us know how it was!