If you’re longing for a meal that’s show-stopping yet simple enough for a cozy weeknight, Chicken Vesuvio is about to become your new go-to favorite. This classic Chicago Italian-American dish brings together golden, juicy chicken, buttery potato wedges, sweet green peas, and a white wine-garlic sauce that’s utterly irresistible. What sets Chicken Vesuvio apart is that magical lemony-herb finish and the way the olive oil and pan juices bring everything together. Whether you’re feeding a crowd or sneaking bites straight from the pan, this recipe delivers bold flavor, warm comfort, and leaves your kitchen smelling out-of-this-world.

Ingredients You’ll Need

There’s something extra satisfying about working with a handful of honest, everyday ingredients that all bring their own magic to the table. Each piece of this Chicken Vesuvio puzzle enhances flavor, color, or texture, turning your skillet into a masterpiece.

Chicken thighs and drumsticks: Bone-in, skin-on gives you the crispiest skin and juiciest meat for that unmistakable Vesuvio experience.
Yukon Gold potatoes: Their buttery texture holds up beautifully to roasting and soaks up every bit of flavor.
Olive oil: The secret to a golden sear and a silken sauce; use the good stuff if you’ve got it.
Fresh garlic cloves: Sliced or smashed for a deeply aromatic foundation.
Dry white wine: Adds brightness and lifts all the other flavors—don’t skip it!
Chicken broth: Builds that savory, sippable sauce.
Frozen green peas: For a pop of color and tender sweetness paired with the herby chicken.
Dried oregano and thyme: Essential herbs that make Vesuvio sing with earthy notes.
Fresh lemon: A simple squeeze at the end ties everything together with just the right zing.
Salt and freshly ground black pepper: The quiet heroes to bring out every nuance in your pan.

How to Make Chicken Vesuvio

Step 1: Sear the Chicken

Pat your chicken pieces dry so they get extra crispy, then season them liberally with salt and pepper. Add olive oil to a large ovenproof skillet or Dutch oven, and get it nice and hot. Nestle the chicken skin-side down and let it sizzle, undisturbed, until deeply golden and the skin releases easily. Flip and brown the other side; you want color and a little crackle before anything else.

Step 2: Roast the Potatoes

Once you’ve removed your chicken pieces, add the potato wedges right into the same skillet—don’t clean out those glorious brown bits! Let the potatoes get golden and start to cook through, stirring occasionally so they soak up all the flavor in the pan.

Step 3: Build the Sauce

Sprinkle in the garlic, oregano, and thyme, letting everything become fragrant for just a minute. Carefully pour in the white wine (listen to that sizzle!), stirring and scraping up anything stuck to the bottom. Add the chicken broth, and while your sauce simmers, marvel at how your kitchen smells like an Italian trattoria.

Step 4: Finish in the Oven

Arrange the chicken pieces on top of the potatoes, skin side up. Slide the whole skillet into a preheated oven, letting the heat do its magic for 20-25 minutes. The chicken turns supremely juicy, the potatoes finish cooking, and the flavors mingle in the bubbling sauce.

Step 5: Add Peas and Lemon

When the chicken is just cooked through, toss in the green peas so they warm up without losing their bright color. Right before serving, squeeze fresh lemon juice over the top for that signature Vesuvio freshness. Let it rest for a moment—if you can wait!

How to Serve Chicken Vesuvio

Garnishes

The finishing touches make Chicken Vesuvio even more inviting. A generous sprinkle of chopped fresh parsley gives a fresh, vibrant kick, while extra lemon wedges at the table let each person amp up the zing to their liking. I also love a small flurry of grated Parmesan, especially if you want to impress.

Side Dishes

This dish is already a complete meal, but a loaf of crusty bread is essentially mandatory for mopping up that garlicky sauce. If you want to round out the feast, think simply dressed arugula or a tomato salad—the peppery and acidic notes play beautifully against the richness of the chicken. A glass of Sauvignon Blanc or Pinot Grigio never hurts, either!

Creative Ways to Present

In true family-style fashion, I love serving Chicken Vesuvio right from the skillet at the table so everyone can scoop up crispy potatoes and extra sauce. For a dinner party, plate each piece with a pile of peas and drizzle of sauce across the top, then garnish with lemon slices. Or, pile leftovers into a toasted ciabatta roll and turn it into a sandwich that will ruin you for all others.

Make Ahead and Storage

Storing Leftovers

Let your Chicken Vesuvio cool to room temperature, then transfer everything (potatoes, chicken, and sauce) into airtight containers. It keeps in the fridge for up to three days, making next-day lunches worth looking forward to.

Freezing

If you want to make Chicken Vesuvio ahead or save some for a rainy day, place the cooled chicken and potatoes (with plenty of that sauce) in freezer-safe containers. It will keep well for up to two months. Just keep in mind, the texture of the potatoes can soften a bit upon thawing, but the flavor holds strong.

Reheating

To reheat, place the chicken and potatoes in an oven-safe dish, pour over any sauce, and cover loosely with foil. Warm in a 350°F (175°C) oven until heated through—about 20 minutes. If you’re short on time, the microwave will do, but oven reheating better preserves the textures you worked hard for.

FAQs

What exactly is Chicken Vesuvio?

Chicken Vesuvio is a beloved Chicago Italian-American dish composed of crispy bone-in chicken, potato wedges, green peas, and a white wine-lemon sauce, all baked together until everything is gloriously golden and flavorful. It’s famous for its herby aroma, juicy chicken, and zesty finish.

Can I use boneless skinless chicken?

You absolutely can, though traditional Chicken Vesuvio uses bone-in, skin-on pieces for crispiness and moisture. If you go boneless, keep a close eye on the cook time to avoid overcooking and consider adding a splash of extra broth or olive oil to keep things juicy.

Is there a substitute for white wine?

If wine isn’t your thing, you can swap in extra chicken broth and squeeze in a little extra lemon for brightness. The flavor balance will be slightly different but still deliciously savory and satisfying.

Can I make Chicken Vesuvio on the stovetop only?

Yes, you can finish the dish on the stovetop by covering your skillet and letting the chicken cook through over low heat, stirring the potatoes occasionally. However, the oven method gives you crispier skin and a better-roasted effect overall.

What makes Chicken Vesuvio different from similar chicken and potato dishes?

The combination of lemony, garlicky pan sauce, herby notes, and the final addition of green peas makes Chicken Vesuvio uniquely vibrant and fresh. That Chicago-style Vesuvio sauce sets it apart from simpler roasted chicken recipes.

Final Thoughts

Once you’ve savored Chicken Vesuvio, you’ll understand why it’s a timeless favorite for Sunday suppers and special occasions alike. Each bite is comforting, lively, and just a little bit luxurious. Try it out, share it with someone you love, and watch this dish become a new tradition in your kitchen.

Chicken Vesuvio Recipe