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    Home » Recipes » Sunday Dinner

    Chicken Vesuvio Recipe

    Published: Dec 7, 2022 · Modified: Sep 6, 2023 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    roasted chicken potatoes and peas.
    bread with chicken, potatoes and peas in a skillet.
    cast iron skillet with roasted chicken, potatoes and peas with sliced bread.

    This chicken vesuvio recipe is a Chicago classic. Chicken pieces are seared until golden brown and baked with roasted potato wedges and green peas in a lemon garlic and white wine sauce. A delicious meal the whole family will love!

    cast iron skillet with roasted chicken potatoes and peas in a sauce with a few slices of bread.

    Chicken vesuvio is a specialty of Chicago and is served in many Italian restaurants in the area. This Italian-American dish is said to be named after Mount Vesuvius near Naples and was made popular by a restaurant called Vesuvio's in the early 1930s.

    This Chicago-style Chicken Vesuvio recipe makes a great weeknight dinner or Sunday family meal. It would be great served with tiramisu cups, freshly filled cannolis, or lemon ricotta cake.

    Jump to:
    • 🍋 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Step by step instructions
    • ⭐ Expert tips
    • ⏲️ Make ahead instructions
    • 🥡 Storage suggestions
    • 🥘 More classic Chicago recipes
    • #ScarlatiFamilyKitchen
    • 📖 Recipe
    • 💬 Comments

    🍋 Ingredient notes

    chicken, wine, lemon, oil, peas, seasoning, broth, garlic, potatoes and fresh parsley.
    • Chicken - Bone-in chicken pieces are typically used for chicken vesuvio. I buy a whole chicken and break it down into pieces. You can also buy chicken pieces that have been already broken down for you. Alternatively, bone-in skin-on chicken thighs or chicken breasts can also be used.
    • Potatoes - Yukon gold potatoes make a super creamy potato that pairs perfectly with the chicken. Red potatoes or russet potatoes can be used as a substitute.
    • Wine - A dry, white wine such as chardonnay or pinot grigio works best for this recipe. If you don't have any or prefer not to cook with alcohol, it can be substituted with extra chicken broth or stock.

    📋 Substitutions and variations

    • Spicy - Add crushed red pepper flakes to the sauce to create a zestier dish.
    • Dairy Free - Substitute the butter with a nondairy butter substitute.

    🔪 Step by step instructions

    First, cut the potatoes into wedges and toss them in a bowl with olive oil, dried oregano, kosher salt, and black pepper. Then, arrange them on a sheet pan lined with parchment paper or foil and roast them in the oven at 425˚ for about 20 minutes.

    sliced potatoes in on a sheet pan before and after roasting.

    While the potatoes are roasting, heat a large cast iron skillet or dutch oven on the stovetop with the olive oil over medium heat.

    Season the chicken with kosher salt, black pepper, and Italian seasoning, and then place them skin side down in the hot skillet. Let them cook for 3-5 minutes and then flip and cook another few minutes so they are nicely browned on both sides.

    bone in skin on chicken pieces in a mixing bowl with seasoning on them.

    Take the chicken out of the pan and put on a plate off to the side. Melt the butter in the skillet and then add the sliced garlic cloves and cook for 30 seconds.

    Pour in the chicken stock or broth along with the white wine and scrape the bottom of the pan to remove any stuck-on bits. Add the peas and let the liquid simmer until the peas are heated through and the sauce is reduced. Pour the sauce out of the pan and into a bowl and set aside.

    garlic cooking in a cast iron skillet and peas and a sauce in the skillet.

    Add the roasted potato wedges to the bottom of the skillet and then place the chicken pieces on top. Pour any of the collected juices from the chicken on top, along with the reserved sauce.

    Return the skillet to the oven to bake, uncovered, for about 30 minutes until the chicken is cooked through.

    Turn the broiler on high and broil for 3-4 minutes until everything is nicely browned and slightly crispy. Squeeze the fresh lemon juice over the top and sprinkle with the fresh parsley.

    chicken potatoes and peas with sauce before and after cooking.

    If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.

    Go to Glossary

    ⭐ Expert tips

    • Flip the potatoes halfway through cooking so they are nicely browned on all sides.
    • Make sure your skillet is hot when you add the chicken pieces to get the best sear.
    • Don't forget to scrape off the stuck-on bits from the bottom of the skillet, they have a ton of flavor!
    • Always cook chicken to a minimum internal temperature of 165˚ when checked with a reliable kitchen thermometer.
    • Don't skip broiling the dish for the last few minutes, it gives the chicken extra crispy skin!
    roasted chicken and potatoes with peas in a blue and white bowl with sliced bread.

    ⏲️ Make ahead instructions

    Assemble the dish up until the final oven cooking time and then store it in the refrigerator, covered, for up to 24 hours ahead of time. Make sure to let it cool completely first before covering it with foil or plastic wrap.

    When it's time to cook, take it out of the refrigerator while the oven preheats. Remove the foil or plastic wrap and cook for 30-45 minutes until the chicken reaches an internal temperature of 165˚.

    🥡 Storage suggestions

    Leftover chicken vesuvio will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.

    🥘 More classic Chicago recipes

    If you loved this Chicken Vesuvio recipe, check out these other Chicago classics that I know you will love too!

    • Baked Mostaccioli
    • Authentic Pasta Fagioli
    • Baked Sausage and Peppers
    • Italian Beef Au Jus

    #ScarlatiFamilyKitchen

    If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.

    📖 Recipe

    roasted chicken potatoes and peas in a sauce with bread in cast iron skillet.

    Chicken Vesuvio Recipe

    Amanda
    This chicken vesuvio recipe is a Chicago classic. Chicken pieces are seared until golden brown and baked with roasted potato wedges and green peas in a lemon garlic and white wine sauce. A delicious meal the whole family will love!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Main Dishes
    Cuisine American, Italian
    Servings 6 servings
    Calories 580 kcal

    Ingredients
      

    • 2 pounds yukon gold potatoes cut into wedges
    • 6 Tablespoons olive oil divided
    • 1 teaspoon dried oregano
    • 3 teaspoons kosher salt divided
    • 1 ½ teaspoons black pepper divided
    • 3-4 pound whole chicken broken down into pieces, see note
    • 2 teaspoons Italian seasoning
    • 2 Tablespoons unsalted butter
    • 10 cloves garlic sliced thinly
    • 1 cup chicken broth
    • 1 cup dry white wine chardonnay or pinot grigio
    • 1 cup frozen peas
    • 1 medium lemon juice only
    • ¼ cup chopped fresh parsley

    Instructions
     

    • Preheat the oven to 425˚ and line a sheet pan with parchment paper or foil.
    • Add the potato wedges to a large bowl with 2 Tablespoons of the olive oil, the dried oregano, 1 teaspoon of the kosher salt and ½ teaspoon of black pepper.
    • Toss to combine and then lay in an even layer on the prepared sheet pan.
    • Roast the potatoes in the oven for 20 minutes, tossing them halfway through cooking so they are lightly browned and just cooked through.
    • While the potatoes are roasting, heat a large cast iron skillet or dutch oven over medium heat on the stovetop with the remaining 4 Tablespoons of olive oil.
    • Season the chicken pieces with the Italian seasoning and the remaining 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
    • Place the chicken, skin side down in the hot skillet and let it cook for 3-5 minutes until golden brown. Flip and cook for an additional 3-5 minutes until nicely browned.
    • Remove the chicken pieces out of the skillet and let them rest on a plate off to the side.
    • Melt the butter in the skillet and then add the garlic and cook for 30 seconds until it just becomes fragrant.
    • Pour in the chicken broth and white wine and scrape the bottom of the skillet to remove any stuck on bits.
    • Stir in the peas and let the sauce simmer for 3-4 minutes until the peas are heated through and the liquid is reduced by about half.
    • Turn off the heat and pour the sauce out of the skillet into a bowl.
    • When the potatoes are done roasting, remove them from the oven and reduce the temperature to 375˚.
    • Place the roasted potato wedges in the skillet and then top with the chicken pieces. Pour any juices that collected on the plate from the chicken in the pan along with the reserved sauce.
    • Bake the chicken and potatoes in the oven for about 30 minutes until the chicken is cooked to a minimum internal temperature of 165˚.
    • Turn on the broiler onto high and let the dish cook under the broiler for 3-4 minutes until everything is nicely browned and slightly crispy.
    • Squeeze the fresh lemon juice over the finished dish and sprinkle with the fresh parsley.

    Notes

    • Make sure the skillet it hot when the chicken is added to get the best sear.
    • Always cook chicken to a minimum internal temperature of 165˚ when checked with a reliable kitchen thermometer.
    • Don't skip on broiling the dish for the last few minutes, it gives the chicken extra crispy skin!
     

    Substitutions and Variations

    • Chicken - Bone-in skin-on chicken thighs or chicken breasts can also be used.
    • Potatoes - Red potatoes or russet potatoes can be used as a substitute.
    • Wine - Extra chicken broth can be substituted for the wine, if needed.
    • Spicy - Add crushed red pepper flakes to the sauce.
    • Dairy Free - Substitute the butter with a non dairy butter substitute.
     

    Make Ahead and Storage Instructions

    Assemble the dish up until the final oven cooking time and then store in the refrigerator up to 24 hours ahead of time, covered in foil or plastic wrap. Make sure to let it cool completely first before covering. When it's time to cook, take it out of the refrigerator while the oven preheats and remove the covering. Cooking times will be closer to 45 minutes.
    Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.

    Nutrition

    Serving: 10ouncesCalories: 580kcalCarbohydrates: 36gProtein: 26gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 92mgSodium: 1400mgPotassium: 1016mgFiber: 6gSugar: 4gVitamin A: 692IUVitamin C: 56mgCalcium: 79mgIron: 4mg
    Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!

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    1. Linda scanzano

      May 08, 2023 at 4:08 pm

      5 stars
      Question…I
      Made this ahead of time. When I cook it do I leave the cover on? Thanks

      Reply
      • Amanda

        May 08, 2023 at 4:14 pm

        Hi Linda! You can do the final cooking in the oven without the foil on. Enjoy!

        Reply

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