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Chicken Vesuvio

Chicken Vesuvio is an Italian-American white wine chicken and potatoes dinner with golden, crispy-skinned thighs and crunchy potato wedges. Oven roasting in a garlicky lemon-white wine sauce creates a glossy coating and concentrated garlic aroma, like the classic Chicago version.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Potatoes
  • 1.5 lb Yukon gold potatoes cut into wedges
Wine and broth
  • 1 cup white wine
  • 0.5 cup chicken broth
Garlic and seasonings
  • 8 garlic cloves minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
Peas and aromatics
  • 0.5 cup frozen peas
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 lemon juice juice of 1 lemon
Finishing
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat oven to 425F. Season the chicken thighs with salt, black pepper, and dried oregano.
Sear chicken
  1. Heat olive oil in a large oven-safe skillet. Sear chicken skin-side down for 6 minutes, then remove to a plate.
Brown potatoes
  1. In the same skillet, sear potato wedges for 4 minutes per side until golden. Remove to the plate with the chicken.
Build the sauce
  1. Sauté minced garlic in melted butter for 1 minute. Deglaze the pan with white wine and chicken broth, scraping up browned bits.
Roast
  1. Add lemon juice and dried thyme to the skillet. Return chicken and potatoes skin-side up.
Finish roasting and crisp
  1. Transfer the skillet to the oven and roast for 35 to 40 minutes at 425F. Roast until the chicken is golden and the potatoes are crispy.
Add peas
  1. Scatter frozen peas over the top. Roast for 5 more minutes at 425F until peas are heated through.
Serve
  1. Garnish with fresh parsley. Rest 2 minutes off the heat, then serve hot.

Notes

Pro tip: Roast on the upper-middle rack so the chicken skin stays crisp while the potato wedges keep browning. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat in a 425F oven or air fryer until hot and re-crisped (best texture). Freezing isn’t recommended because the potatoes can soften after thawing. For a lighter option, use skinless chicken thighs and replace half the olive oil with extra chicken broth for a less rich sauce.