Go Back

Chicken Vesuvio Recipe

Enjoy a taste of Chicago with this classic Chicken Vesuvio recipe! This flavorful dish features crispy chicken, tender potatoes, and a garlicky white wine sauce, perfect for weeknights or special occasions.
Print Recipe Pin Recipe

Equipment

  • Large oven-safe skillet or Dutch oven
  • Tongs
  • Mixing bowl
  • Measuring cups and spoons

Ingredients
  

  • 4 bone-in skin-on chicken thighs (or a mix of thighs and drumsticks)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 lb Yukon Gold or baby potatoes halved
  • 6 cloves garlic minced
  • 1 cup chicken broth
  • ½ cup dry white wine
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 cup frozen peas thawed
  • 2 tbsp fresh parsley chopped
  • Juice of 1 lemon

Instructions
 

  • Prepare the Chicken:
  • Preheat your oven to 400°F (200°C).
  • Season the chicken thighs generously with salt and pepper.
  • Sear the Chicken:
  • Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  • Add the chicken, skin-side down, and cook for 5–7 minutes, until the skin is golden brown and crispy. Flip and cook the other side for an additional 4–5 minutes.
  • Remove the chicken from the skillet and set it aside.
  • Cook the Potatoes:
  • In the same skillet, add the halved potatoes, placing them cut side down. Cook for 5 minutes, or until they begin to brown and crisp.
  • Add the minced garlic to the skillet and cook for 1 minute, stirring to avoid burning.
  • Make the Sauce:
  • Pour in the chicken broth and white wine, stirring to deglaze the skillet. Scrape up any browned bits for added flavor.
  • Add the oregano and thyme, stirring to combine.
  • Bake the Dish:
  • Return the chicken to the skillet, nestling it among the potatoes.
  • Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and the potatoes are tender.
  • Add the Finishing Touches:
  • After baking, remove the skillet from the oven. Stir in the peas, allowing them to warm for a couple of minutes.
  • Sprinkle fresh parsley over the top and squeeze lemon juice to finish.
  • Serve:
  • Serve the Chicken Vesuvio hot, directly from the skillet, spooning the sauce over the chicken and potatoes.