Description

Chicken Vesuvio is a classic Italian-American dish hailing from Chicago, featuring succulent bone-in chicken and hearty potatoes, roasted together with a punchy combination of garlic, oregano, white wine, lemon, and peas. The result is a one-pan dinner with beautifully crisped chicken, tender potatoes, a fragrant herby sauce, and pops of sweet peas. Perfect for feeding a family or entertaining a small crowd, this comforting recipe is as easy to make as it is delicious.

Ingredients

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For the Chicken & Potatoes

4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
1 1/2 pounds Yukon Gold potatoes, cut into wedges
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

For the Vesuvio Sauce

6 cloves garlic, minced
1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh thyme, chopped)
1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
1 cup low-sodium chicken broth
1 lemon, juiced

To Finish

1 cup frozen peas, thawed
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley (optional, for garnish)

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Instructions

Prep and Sear the Chicken: Pat chicken pieces dry with paper towels and season all sides with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and sear for 5–7 minutes until golden brown. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.
Crisp the Potatoes: In the same skillet, add the potato wedges and a pinch more salt. Cook for about 5 minutes, stirring occasionally, until lightly browned.
Build the Sauce: Lower the heat to medium and add the minced garlic, oregano, and thyme. Sauté for 30 seconds until fragrant. Pour in the white wine, scraping up browned bits on the bottom of the pan. Simmer for 3 minutes to reduce slightly, then pour in the chicken broth and lemon juice.
Roast Everything Together: Nestle the browned chicken back into the skillet among the potatoes, skin-side up. Transfer the skillet to a preheated oven at 400°F (200°C) and roast uncovered for 25–30 minutes, until the chicken is cooked through and the potatoes are tender.
Add Peas & Finish: Remove the skillet from the oven. Scatter the thawed peas and dot the butter evenly over everything. Return to the oven for 5 more minutes until the peas are heated and the butter melts into the sauce.
Garnish and Serve: Let rest for 5 minutes. Sprinkle with chopped parsley before serving. Spoon the pan sauce over the chicken and potatoes.

Notes

Bone-in, skin-on chicken produces the juiciest, crispiest results, but you can substitute boneless chicken for a shorter cook time.
Yukon Gold potatoes hold their shape and roast beautifully, but any waxy potato (like red potatoes) works.
For extra crispy skin, finish under the broiler for 2–3 minutes, watching closely.
This recipe can be made in a cast iron or any oven-safe skillet.
Leftovers keep well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/4 of recipe (about 1 thigh, 1 drumstick, potatoes & sauce)
Calories: 530
Sugar: 4g
Sodium: 660mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 5g
Protein: 39g
Cholesterol: 145mg