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–+ servings
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
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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
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