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Chicken Vesuvio with peas and potatoes in white wine sauce.

Chicken Vesuvio

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.
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 544kcal
Author Sara Welch


  • 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


  • 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.



Calories: 544kcal | Carbohydrates: 29g | Protein: 36g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 396mg | Potassium: 1055mg | Fiber: 4g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 3mg