Chicken Vesuvio is a roast chicken and potato dish in a garlic white wine sauce with lots of oregano added to up the flavor. A Chicago specialty!
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This one-pan chicken Vesuvio recipe is an Italian American dish that's comforting and super easy to make.
Imagine a crispy skinned chicken in a garlicky lemon white wine sauce with golden brown potato wedges.
Garnished with bright green peas this chicken makes for a wholesome dinner.
I love any Italian chicken recipe, but this chicken Vesuvio recipe is one of my faves.
It only took me 33 years to discover Chicken Vesuvio. Pretty pathetic, I know.
After all, I grew up off of I57, spent numerous years trailing my parents to various restaurants in Chicago, and yet had never had Chicken Vesuvio.
I think they were holding out on me.
It took going back to Chicago for a wedding when the kids were just one year old, to bring it to my attention. And it has held it ever since.
The wedding rehearsal dinner was held at Harry Caray’s in Chicago. I was seated at a table with someone I had been fixed up with on a blind date many years before.
We each introduced our spouses to each other. What fun.
But that fun was quickly replaced with little cast iron pans of – you guessed it- Chicken Vesuvio being placed before us. I thought I’d died and gone to heaven.
I’m still not sure if the thought of eating and only feeding myself was contributing to this exhilarating feeling, but whatever it was has never left.
I still love Chicken Vesuvio, even if it leaves my cooktop a giant greasy mess.
And don't forget to try my bonus recipe of Chicken Vesuvio hash!
Why I Love Chicken Vesuvio
Chicken Vesuvio is a great dish for Shabbat. You can get it ready ahead of time and throw it in the oven for the final cooking whenever you desire.
It is also perfect as comfort food for a winter’s night or a Sunday supper.
And it makes your home smell warm and inviting. And Italian!
It doesn’t get much better than that!
Tips For Making This Chicken Vesuvio Recipe
Begin by roasting the potatoes in the oven. Less frying, less mess. One doesn’t need to cook them all the way through, as they will finish cooking in the sauce in the oven.
Be liberal with your seasonings. Don't be afraid to use a lot of garlic powder and oregano. Salt is key to seasoning anything but make this for your preferences. The recipe is a guideline.
The flavorful sauce is made with wine, chicken broth, and garlic. It is enriched with a bit of butter and poured over the potatoes and chicken, where it finishes cooking in the oven. If your chicken is bigger, you will need more liquid.
Do not skip the sprinkle of lemon sauce before serving. And yes, the green peas? I love them for the color they add, but the sweetness of the peas does add to the dish!
Key Ingredients
- 1 3 – 4 lb chicken cut up into 8 pieces: You can remove the skin if you're watching calories but the skin adds a lot of flavor.
- Russet potatoes: Halve lengthwise, then cut into 1” wide wedges. Russet potatoes are high in starch content so they bake up with a fluffy center and crispy exterior.
- Cloves of garlic: You'll need 7 for this chicken recipe. Reserve 1 for serving.
- Oregano: This herb brings a slightly sweet, earthy aroma to the dish.
- Garlic powder: Because who doesn't like garlic
- Olive oil: You can also use other oils such as canola, avocado, or vegetable oil.
- Butter: Adds richness and flavor
- Dry white wine: You can also use vermouth, which l prefer for the most flavorful sauce.
- Chicken stock: This forms the base of the sauce. Use homemade chicken broth or your favorite store-bought brand.
- Frozen green peas: They are added at the end for extra flavor, texture, and brightness. Frozen peas do not have to be thawed before adding in the last 5 minutes of cooking.
- Lemon Juice: Adds flavor
- Vermouth or wine: A few tablespoons makes the whole dish complete
- Chopped fresh parsley:
How To Make This Chicken Vesuvio Recipe
- Preheat oven to 425 degrees.
- In a large zip lock bag, toss the potato wedges with olive oil and dried oregano, salt, and fresh ground black pepper.
- Spread the potatoes in a single layer in a 13 x 9″ large roasting pan. Don't crowd the potatoes or they will steam and take longer to turn golden.
- Place the pan in the preheated oven and bake, turning after 15 minutes and cook until the edges begin to brown and the potatoes can be pierced with a fork. They will finish cooking with the chicken.
- While the potatoes roast, pat chicken pieces very dry with a paper towel then season the chicken well with salt, black pepper, garlic powder and oregano.
- On the stovetop, heat olive oil in a 12″ large skillet or Dutch oven over medium-high heat until the oil shimmers. Place the chicken in the hot oil and cook the chicken skin side down until golden brown about 8 – 10 minutes. Turn over and brown the other side, too. Transfer the chicken to a plate.
- Add sliced garlic cloves and butter to the skillet and cook until the butter is melted and the garlic is fragrant and just starting to brown. Add wine and chicken stock to skillet and cook for two minutes while scraping the browned bits at the bottom of the pan. Cook about 10 minutes while simmering to reduce liquid by about half.
- Pour the wine mixture over the potatoes and stir to combine. (HOWEVER, if you choose to have more crispy potatoes reserve some for the top of the dish after adding chicken pieces.) Now place chicken on top of the potatoes, skin side up.
- Bake until the chicken is cooked through and the potatoes are tender about 20 – 25 minutes. About 5 minutes before the chicken is done, stir in peas.
- Combine lemon juice, parsley, minced clove of garlic, and vermouth or wine. Reserve.
- Using the broiler, broil until chicken has turned golden and crisp, about 1 – 2 minutes. Drizzle with the lemon juice mixture before serving.
- Transfer to serving platter and serve with accumulated juices and plenty of crusty bread for dunking.
Notes:
- Chicken Vesuvio can also be made with just chicken thighs, both boneless and bone-in, or even boneless, skinless chicken breasts. Be sure to adjust cooking times.
- Add red pepper flakes if you like some heat.
- Cook the chicken in batches and don't crowd the pan. It actually browns faster this way.
- The chicken is done when an instant-read thermometer reads 160-165 F.
- Leftovers can be enjoyed the next day. Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven.
FAQ's
What can l serve with this Chicken Vesuvio recipe?
What are the best potatoes to use for Chicken Vesuvio?
Where did Chicken Vesuvio originate?
It is said the name came about because when the chicken broth and wine were added to the pan during deglazing the steam made the Italian chef think of the explosion of Mt. Vesuvius in Southern Italy. Good story, huh?
Many famous Chicago Italian restaurants feature a similar Chicken Vesuvio recipe. In fact, there are now Vesuvio preparations for fish and steak, and who knows what else?
I’m guessing they all contain lots of garlic, oregano and wine.
This classic Chicago dish, that you'll absolutely love, makes a perfect dinner.
Need More Chicken Recipes?
Garlic Braised Chicken Thighs with Cherries
I'd love to hear if you make this recipe!
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Recipe
Chicken Vesuvio
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes approx
- Total Time: 60 Minutes
- Yield: 4 Servings 1x
- Category: Main Course
- Method: Stove Top/Oven
- Cuisine: Italian/American
Description
Chicken Vesuvio is an Italian American dish that originated in Chicago. Chicken and potatoes, cooked in a garlic white wine sauce is outstanding!
Ingredients
1 3 - 4 lb chicken cut up into 8 pieces
3 Russet potatoes halved lengthwise, then cut into 1" wide wedges
7 cloves of garlic (Reserve 1 for serving)
Salt, pepper, oregano, garlic powder
5 T olive oil
4 T butter, sliced into 4 pieces
1 ¼ c white wine or vermouth (I prefer vermouth)
1 ½ c chicken stock
1 c frozen green peas
Juice of ½ lemon
2 T vermouth or wine
3 T chopped fresh Italian parsley
Instructions
Preheat oven to 425 degrees.
In a large zip lock bag, toss the potato wedges with 3 T olive oil and 1 t dried oregano, salt and ground pepper.
Spread the potatoes in an even layer in a 13 x 9" pan. Try not to crowd or the potatoes will take longer to turn golden. Bake, turning over after about 15 minutes cooking until the edges are beginning to brown and the potatoes can be pierced with a fork. They will finish cooking with the chicken.
While potatoes roast, prepare the chicken. Season the chicken well with salt, pepper and oregano.
Heat 2 T olive oil in a large 12" skillet over medium high heat until the oil shimmers. Cook the chicken skin side down until it is golden brown, about 8 - 10 minutes. Turn over and brown the other side, too. You may have to do this in batches because if you crowd the pan, it will steam and not brown. Transfer chicken to a plate when it is golden.
Add 6 sliced garlic cloves and 4 T butter to the skillet and cook until the butter is melted and the garlic is fragrant and just starting to brown. Add 1 ¼ c wine and the chicken stock to the skillet and cook for two minutes while scraping the bottom of the pan. Cook for about 10 minutes while simmering to reduce liquid by about half.
Pour wine mixture over the potatoes and stir to combine. (HOWEVER, if you choose to have more crispy potatoes reserve some for the top of the dish after adding chicken.) Now place chicken on top of the potatoes, skin side up. And if you reserved a few for the top, add those now.
Bake until the chicken is cooked through and the potatoes are tender, about 20 - 25 minutes. About 5 minutes before chicken is done, stir in peas.
Combine lemon juice, parsley, 1 minced clove of garlic and 2 T vermouth or wine. Reserve.
Now using the oven's broiler, broil until the chicken has turned golden and crisp, about 1 - 2 minutes. Drizzle with the lemon juice mixture before serving.
.Serve with pan juices and lots of bread for dunking!
Notes
Please see Chicken Vesuvio hash recipe below.
Chicken Vesuvio can also be made with just chicken thighs or breasts. You may have to adjust the cooking times.
Recipe
Chicken Vesuvio Hash
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 2 - 4 Servings 1x
- Category: Breakfast/Dinner
- Cuisine: American
Description
This chicken vesuvio hash is a great way to use leftovers.
Ingredients
½ cup chopped onion
1 red pepper chopped
1 T olive oil
Leftover chicken and potatoes from above Chicken Vesuvio recipe with skin and bones removed, chopped
¼ c white wine or chicken broth
Salt and Pepper
Fried eggs optional
Ketchup, possibly!
Instructions
Heat oil in pan and add pepper and onions. Saute until soft.
Add chicken and potatoes and cook until golden. I flatten this with a spatula so everything gets golden.
Use wine or broth to deglaze pan. Add rest of Vesuvio mixture, including the sauce and peas to pan. Let brown some more and get a bit crusty and crunchy!
It is ready to eat, fried egg or not!
Notes
See chicken Vesuvio recipe above.
Lea Ann says
Pinning this one to try later. Looks delish!
Pat says
Can you prep the Chicken Vesuvio a day ahead and bake the next day if cooking for a crowd? Not sure what steps to do ahead of time?
Abbe says
Though I have not made this ahead, I see no reason why you couldn't cook the potatoes and brown the chicken ahead of time. When you are ready to bake, make sure everything is at room temperature and then add the wine mixture and then bake. The potatoes may not be as crispy this way, in which case I would make sure to run them under the broiler for a few minutes.
Julie says
So yummy! Better than the restaurants in Chicago!
mjskitchen says
This looks good enough to eat! 🙂 Love all the ingredients as well as the fact that it's a one dish meal. Like you, I prefer cooking with vermouth over white wine. Not sure why, but I just think it's has a better flavor for cooking. Thanks for the idea on how to use leftovers since it's just the two of us as well and this would definitely provide us with two meals. Another YAY!
Easyfoodsmith says
Just by reading the description of this dish, I know my family is going to love it. Such a beautiful dish!
Chefmimi says
Love this! I’ve never heard of it. Great flavors. Love the hash idea as well! Great name!
Pam says
I love Chicken Vesuvio! It's definitely a Chicago thing and here in the NW suburbs of the city too. After seeing this, I need to make it again. Good eating for sure!
And I love Harry Caray's!!!! I've had many delicious meals, Chicken Vesuvio, and great times at the Loop location, RN! Woo hoo!!!! Just wish Harry Caray was still around and announcing Cub's games!!!
Thao @ In Good Flavor says
This dish looks fabulous! Pinning to try later! This is something even my picky husband would eat (minus the peas, which he will pick out). Lol!
Healthy World Cuisine says
Love one pan recipes that you finish in the oven. Those toasty potatoes alone have us excited, not to mention the chicken and the sauce. Thanks for the little history of the dish's origins. That was fun to know.
John / Kitchen Riffs says
Always good to update old favorites like this! So wonderful -- tons of flavor just erupting in this dish. 🙂 Thanks!
Adam J. Holland says
I love Chicken Vesuvio. It's funny how (for many years) I thought that deep dish pizza was quintessential Chicago. Nope. It's this dish, right here! Excellent looking recipe.
Nusrat Azim says
Those pictures are extremely, astonishingly appetizing! profusely drool-inducing! Seriously...honestly...I got goosebumps looking at the pretty stuff in the cast iron skillet 🙂
An unusual, new recipe to me. Thanks a lot for that 🙂
Abbe Odenwalder says
Tammy, do not cover it. And make sure the potatoes are just sitting on top so they stay nice and crispy. It is sooo good! Then try the chicken scarpariello. That is my favorite. And thanks for writing. Hope to see you again!
tammy says
Do you cover it when it goes in the oven? Thank you.
Spot in Cyberspace says
I've made something like this many times...I love it! Thanks for telling me what it's called! 🙂
Paula @ Vintage Kitchen says
I was just thinking what to do with a tray of chicken I have in the fridge. The flavors of this recipe are calling my name! Wonderful dish.
Abbe Odenwalder says
You will like this, Paula!
Laura says
I made this last night. It was so good! Thank you for the recipe! This is definitely being added to the list of repeat dinners. And we finally got a chance to use our new, freshly seasoned, cast iron skillet!
Abbe Odenwalder says
Thanks so much Biz. Actually the bone in chicken has lots more flavor than boneless. Glad it worked for you! My favorite part is definitely the potatoes! But aren't you supposed to be watching the Oscars?
Biz says
I made this for dinner tonight and it was delicious! I left out the onions because they are gross, and used two giant bone in chicken breasts, but the results were amazing - super tender chicken, crispy skin and melt in your mouth potatoes.
Thanks for the recipe for this great Sunday Night Supper!
Abbe Odenwalder says
I can't say I've heard that expression! And you should try to cook. Your mom was a good one. And the cousins in SAfrica say that they will never forget your dad's prime rib. it is a food memory for them. Love you Mickey!
Anonymous says
Hi from your cousin who has carpet on the stove, as they say! But you have inspired me with this recipe and others to set the table and try to cook!!!!! Love from Mickey in Miami
Abbe Odenwalder says
Thanks Natalie. I love garlic!
Natalie G says
Wow this looks really tasty, and I love that it has 10 cloves of garlic, the best!
The Sketched Chef says
Beautiful recipe with perfect pictures !
Thank you 🙂
Abbe Odenwalder says
Thanks, Chef! I got lucky this time with photos because it is a pretty dish! And Angie, the peas really give this dish a fresh, sweet taste to balance the garlic and wine. Try it!
Angie's Recipes says
I have never had chicken Vesuvio, but I know I will love it as it has all my favourite ingredients! I will need to add more peas as I am crazy for them!
Abbe Odenwalder says
Then this is your dish! Enjoy!
Amy says
Oh, I don't think I've ever tried a Chicken Vesuvio! What am I missing out. This dish looks wonderful. With garlic, oregano and wine? oh my, those are definitely my favorite ingredients!
Abbe Odenwalder says
Molly, It should be a requirement if you are from Chicago! Enjoy and thanks for writing.
molly yeh says
ooh! i've never had chicken vesuvio, but i probably should since i'm from chicago! thank you for the recipe!!
Abbe Odenwalder says
Well, Chicago John, I hate to say it...my brother's favorite dish is chicken diablo! Glad you like this since I consider you the expert of anything Italian.
ChgoJohn says
Now you've done it! You've let the cat out of the bag and soon we'll be paying double for chicken diablo in restaurants. Lucky for us all, this looks like a very good recipe. We're going to need it because very soon we Chicagoans will be cooking chicken diablo at home. 🙂
Abbe Odenwalder says
Try it if you get the chance! It is hard to go wrong with garlic and potatoes. And thank you for the compliment. You are the best in my book. But with your encouragement I keep trying!
Kitchen Riffs says
I've never had Chicken Vesuvio! I've heard of it, of course, but I guess I've never had the opportunity. My loss - this looks terrific! And pretty - the peas really garish it nicely. Good photos - I'm a sucker for overhead shots, and you've done them well in this post.