This chicken Vesuvio is tender chicken thighs and potato wedges that are roasted until golden brown, then served with peas and a white wine sauce. A quick and easy dinner recipe that’s easy to make but looks like it came from a fancy restaurant.
I like to turn ordinary chicken into an exciting meal with dishes such as chicken adobo, one pan maple dijon chicken, cider glazed chicken, savory Moroccan chicken, rich and creamy chicken fricassee and this classic version of chicken Vesuvio.
You simply can’t go wrong with a one pot chicken meal. They’re easy to make, and clean up is a breeze! This Chicken Vesuvio is the perfect dinner option for those busy weeknights. For more easy chicken dinner ideas, check out my list of 20 one pot chicken recipes!
Table of Contents
Chicken Vesuvio Ingredients
When you make this chicken Vesuvio you will need olive oil, chicken thighs, salt, black pepper, potatoes, butter, onion, garlic, Italian seasoning, white wine, chicken broth, frozen peas, lemon juice and parsley. See the recipe card below for amounts and details.
How Do You Make Chicken Vesuvio?
Start your chicken Vesuvio by seasoning your chicken thighs with salt and pepper and preheating your oven. Then heat a little olive oil in an oven safe pan or skillet and cook your chicken thighs on both sides until they’re golden brown. Remove the chicken and add potato wedges to the pan. Cook the potatoes until they form a brown crust. Remove the potatoes and add butter, onions and garlic and cook until tender.
Next, make a sauce with white wine, chicken broth and seasonings, then place the chicken and potatoes in the sauce. Put the pan in the oven, and bake until everything is browned and the chicken and potatoes are cooked through. Add peas to the pan and stir them into the sauce. Finally, add a squeeze of lemon juice and sprinkle of parsley, then serve and enjoy.
Tips For The Perfect Dish
- Chicken Vesuvio really works best with bone-in skin-on chicken pieces. I use thighs, but you could use a combination of thighs and drumsticks, or even bone-in, skin-on chicken breasts. Be aware that the chicken breasts may take longer to cook as they are larger in size.
- Frozen peas work just fine here, no need to seek out fresh peas. I don’t recommend using canned peas as the flavor and texture is inferior.
- Use a white wine that you’d enjoy drinking such as Chardonnay, Pinot Noir or Sauvignon Blanc.
- You can purchase Italian seasoning at the store or make your own Italian seasoning.
- I recommend using a meat thermometer to make sure your chicken heats to an internal temperature of 165 degrees F.
- Leftovers will stay fresh in an airtight container in the refrigerator for 3 days, or can go in the freezer for 2 months.
Quick Tip
This dish really stands alone as a one pot meal, but you can add a green salad or loaf of bread as a side dish if you like.
Recipe FAQs
Chicken Vesuvio features bone-in chicken pieces and potatoes that are cooked until golden brown, then served in a white wine and butter sauce with peas.
It is thought that this dish came from Vesuvio Restaurant, a popular Chicago eatery in the 1930s, which is how it got its name.
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Flavor Variations
This dish is fabulous as-is, but you can add other flavors to customize it to your tastes.
- Protein: Swap out the chicken for pork chops for an untraditional, but still delicious dish.
- Vegetables: Instead of peas you can use lima beans or fava beans. You can also add extra vegetables such as sauteed mushrooms or fresh spinach.
- Potatoes: Yukon Gold potatoes make a nice substitute for Russet potatoes.
- Toppings: You can add green olives, capers or lemon zest at the end of the cook time for extra flavor.
I love this dish because it’s easy enough to put together on a busy weeknight, but fancy enough to serve to company.
More Chicken Recipes To Try
Blackened Chicken
35 mins
Chicken Thigh Marinade
1 hr 11 mins
Chicken Tetrazzini
1 hr
Jerk Chicken Marinade
11 mins
Chicken Vesuvio Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Chicken Vesuvio
Ingredients
- 3 tablespoons olive oil divided use
- 2 pounds bone-in skin-on chicken thighs
- salt and pepper to taste
- 1 pound Russet potatoes cut into wedges
- 3 tablespoons butter
- 1/2 cup onion diced
- 4 cloves garlic thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 cup white wine
- 3/4 cup chicken broth
- 3/4 cup frozen peas thawed
- 2 teaspoons lemon juice
- 2 tablespoons parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees F.
- Season the chicken on both sides with salt and pepper.
- Place the chicken, skin side down, in the pan in a single layer.
- Cook for 4-5 minutes per side or until chicken is golden brown.
- Remove the chicken from the pan and cover to keep warm.
- Add the rest of the olive oil to the pan. Place the potatoes in the pan and season with salt and pepper. Cook for 3-4 minutes per side or until golden brown.
- Remove the potatoes from the pan and cover to keep warm.
- Add the butter to the pan and melt. Stir in the onion and cook for 4-5 minutes or until softened.
- Add the garlic and cook for 30 seconds, then stir in the Italian seasoning.
- Add the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has been reduced by half.
- Pour in the chicken broth, then season the sauce with salt and pepper.
- Add the chicken and potatoes back to the pan. Bake for 30 minutes or until chicken is cooked through.
- Turn the oven to broil (500 degrees F). Cook for 2-3 minutes or until chicken skin is crispy.
- Remove from the oven and stir in the peas. Drizzle the lemon juice over the chicken.
- Sprinkle with parsley then serve immediately with the pan juices spooned over the top.
Notes
- Chicken Vesuvio really works best with bone-in skin-on chicken pieces. I use thighs, but you could use a combination of thighs and drumsticks.
- Frozen peas work just fine here, no need to seek out fresh peas. I don’t recommend using canned peas as the flavor and texture is inferior.
- Use a white wine that you’d enjoy drinking such as Chardonnay, Pinot Noir or Sauvignon Blanc.
I have made this recipe numerous times. I don’t know why it took so long to comment. This is a hit at home. Easy and delicious!
I skipped the peas and served this with a salad. It was incredible!
The flavors of the crispy chicken, garlic, and white wine sauce were out of this world. This dish will definitely be on repeat in my kitchen!
The chicken recipe to fight for! 🙂 Definitely something I will enjoy making over the weekend. Thanks!
I never tried this before, Amazing one
Hello delicious dinner! This meal was so easy to make and beyond tasty. We ate the whole dish up! Will definitely be making again!
This sounds like such an easy and delicious chicken dish! My family would love it I’m sure.
This is a really huge hit at my house! Quickly became a favorite!
I make a chicken dinner at least once a week and my favourite are easy one pot meals that don’t skimp on flavour. This so fits the bill! I hadn’t heard of chiken vesuvio before but now it’s our new favourite!
This looks super delicious! Pinning to make for family this weekend. Thanks!
This chicken dish is so easy to make but looks so professional and fancy. The chicken is so tender and seasoned perfectly.
How delicious! Definitely my type of chicken dinner, looking forward to giving it a try very soon.
I love the choice of seasonings. Perfect dinner!
This dish really did feel super fancy when we enjoyed it for dinner tonight! It was easy to make but was rich, flavorful and satisfying. Yum!
It’s another treasure to make! At first, I was overwhelmed with a number of ingredients, but the chicken meal came out so quickly!! We loved it and will be making it again.