Dinner

Chicken Vesuvio Recipe

Name: Chicken Vesuvio Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 4-5 medium Yukon Gold potatoes, cut into wedges; 1/4 cup (60ml) olive oil; 1 teaspoon Diamond Crystal Kosher salt; 1 teaspoon dried oregano; 1/2 teaspoon black pepper; 1 whole young chicken, cut into pieces (or 4 pounds / 1.8kg chicken thighs); 1/4 cup (60ml) olive oil, divided; 1 teaspoon Diamond Crystal Kosher salt; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; 10 cloves garlic, roughly chopped; 1 cup (240ml) dry white wine; 1 cup (240ml) low sodium chicken stock; 2 tablespoons (30ml) lemon juice; 2 cups (340g) frozen peas, thawed; 4 tablespoons (56g) unsalted butter, cubed; Salt and pepper, to taste; 3 tablespoons minced flat-leaf Italian parsley

ByRafael Mansero January 14, 2026January 14, 2026

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Introduction

Chicken Vesuvio is a classic Italian-American dish featuring crispy roasted chicken and golden potatoes simmered in a fragrant garlic, white wine, and lemon sauce. It’s a comforting and flavorful meal perfect for a family dinner or special occasion.

The image shows a close-up of a cooking pan filled with roasted chicken pieces and golden potato wedges mixed with bright green peas. The chicken skin is crispy and browned with visible seasoning of black herbs and pepper. The potato wedges are thick, with a slightly crispy edge and tender inside, seasoned with green herbs scattered on top. The peas add a pop of fresh green color and some small garlic cloves can be seen among the ingredients, all coated in a light sauce that gives a glossy texture. The pan is white with a silver rim placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 medium Yukon Gold potatoes (cut into wedges)
1 whole young chicken (cut into pieces) or 4 pounds (1.8kg) chicken thighs
1/2 cup (120ml) olive oil (divided)
2 teaspoons Diamond Crystal Kosher salt (divided)
1 teaspoon black pepper (divided)
3 teaspoons dried oregano (divided)
10 cloves garlic (roughly chopped)
1 cup (240ml) dry white wine
1 cup (240ml) low sodium chicken stock
2 tablespoons (30ml) lemon juice
2 cups (340g) frozen peas (thawed)
4 tablespoons (56g) unsalted butter (cubed)
Salt and pepper (to taste)
3 tablespoons minced flat-leaf Italian parsley

Instructions

Step 1: Preheat your oven to 450°F and position one rack on the lowest level and another in the middle. Toss the potato wedges with ¼ cup olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and ½ teaspoon black pepper. Spread them on a parchment-lined baking sheet and roast on the lowest rack for 20 minutes until well browned on one side. Then, reduce oven temperature to 375°F.
Step 2: Heat a large stainless steel frying pan over medium heat. Pat the chicken pieces dry and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano.
Step 3: Add a little olive oil to the pan and sear the chicken skin side down for 5 minutes, then flip and cook for another 3–4 minutes. Work in batches avoiding crowding. Remove seared chicken and place skin side up in a large roasting pan.
Step 4: Lower the heat to medium-low, add 1–2 tablespoons olive oil and the chopped garlic. Sauté until the garlic cloves turn golden.
Step 5: Add the white wine and chicken stock, increase heat to high, and cook for 4–5 minutes until the sauce reduces by half. Stir in lemon juice in the last minute, then remove from heat.
Step 6: Pour the sauce around the chicken in the roasting pan. Nestle the roasted potatoes around the chicken pieces. Bake on the middle rack at 375°F for 25–30 minutes until the chicken reaches an internal temperature of 160°F. Optional: broil for 2 minutes for extra color.
Step 7: Transfer the chicken and potatoes to a platter and tent with foil. Place the roasting pan on medium heat, add the thawed peas, and bring the sauce to a simmer. Once heated through, turn off the heat and whisk in the butter one cube at a time. Adjust seasoning with salt, pepper, oregano, and lemon juice to taste. Pour the sauce over the chicken and potatoes, sprinkle with parsley, and serve.

Tips & Variations

Use bone-in, skin-on chicken thighs for extra flavor and juiciness.
Fresh oregano can replace dried oregano for a brighter herb flavor.
If you prefer a thicker sauce, simmer it a bit longer before adding peas and butter.
For a dairy-free version, omit the butter or substitute with olive oil.

Storage

Store leftover Chicken Vesuvio in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to retain crispiness and sauce flavor. Peas may soften after reheating but will still add color and taste to the dish.