Description

Chicken Vesuvio is a classic Italian-American dish hailing from Chicago, featuring crisp-skinned chicken, tender potatoes, and green peas, all braised in a fragrant white wine and herb-infused sauce. This hearty one-pan meal is comforting, impressive, and packed with bold garlic and oregano flavors—perfect for weeknight dinners and special occasions alike.

Ingredients

For the Chicken

2 lbs bone-in, skin-on chicken thighs and/or drumsticks
1 teaspoon salt
1/2 teaspoon black pepper

For the Potatoes

1 lb Yukon Gold or red potatoes, cut into wedges

For the Sauce

4 tablespoons olive oil, divided
5 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup dry white wine
3/4 cup chicken broth

For Finishing

1 cup frozen green peas
2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat and Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken pieces dry with paper towels, then season all sides generously with salt and pepper.
Brown the Chicken: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken, skin side down, and sear until golden brown—about 5-6 minutes per side. Transfer browned chicken to a plate (do not wipe the pan).
Sear the Potatoes: Add the remaining 2 tablespoons olive oil to the skillet. Add potato wedges in a single layer and cook until lightly browned on all sides—about 6-8 minutes. Stir in the minced garlic, oregano, and thyme, cooking just until fragrant (about 1 minute).
Deglaze and Build the Sauce: Pour in the white wine, scraping up the browned bits from the pan. Let the wine simmer for 2 minutes, then add chicken broth. Bring to a simmer.
Return Chicken & Bake: Nestle the chicken pieces (skin side up) among the potatoes. Spoon some sauce over the top. Transfer the skillet to the preheated oven and bake, uncovered, for 25 minutes.
Add Peas & Finish Baking: Scatter frozen peas over the skillet and continue baking for another 5-10 minutes, until chicken is cooked through (165°F internal temperature) and potatoes are tender.
Serve: Allow the dish to rest for a few minutes. Sprinkle with chopped parsley, spoon some of the pan sauce over the chicken and potatoes, and serve hot with crusty bread, if desired.

Notes

For extra-crispy chicken skin, broil for 2-3 minutes at the end of baking.
You can use boneless chicken, but bone-in, skin-on pieces offer the best flavor and texture.
Yukon Golds hold their shape best, but red potatoes or even fingerlings can be substituted.
This dish reheats well—store leftovers in an airtight container in the fridge for up to 3 days.