Chicken Vesuvio

Chicken vesuvio is a comforting dish with crispy chicken, roasted potatoes, and peas, all tossed in a flavorful lemon garlic white wine sauce. It’s such a cozy dish!

You might also like chicken scarpariello (very similar to this chicken Vesuvio recipe) or perhaps chicken with 20 cloves of garlic, or chicken Florentine.

Why You’ll Love It           

Easy to make: The whole dish is simple to prepare and you can make it using just one skillet (less washing up is another bonus!)
Delicious flavors: This is hearty, cozy comfort food with seriously satisfying flavors like white wine, garlic and herbs.
Minimal hands-on time: The prep time for this dish is quite short. Once you’ve put it in the oven, you can simply forget about it until it’s done.
Gluten-free and dairy-free: There’s no gluten or dairy in chicken Vesuvio.

Italian Chicken Vesuvio Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Potatoes: I used russet potatoes because I love how crispy they get.
Chicken: Feel free to substitute a small whole chicken, cut into pieces.
Garlic: Really enhances the overall taste of the dish.
Dried oregano: Adds a delicate, herby flavor.
Chicken broth: Use any brand of chicken broth or chicken stock that you like.
White wine: I recommend something dry like sauvignon blanc or pinot grigio.
Frozen peas: To add a contrasting flavor and texture, along with a vibrant pop of color.

How to Make Classic Chicago Chicken Vesuvio

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Brown the chicken: Season your chicken with salt and pepper and then brown it in olive oil in an oven-safe skillet until golden brown on both sides. Remove to a platter.
Brown the potatoes: Brown the potatoes over a medium heat and remove those to the same platter.
Make the sauce: Cook the garlic and oregano briefly in melted butter and then deglaze the pan with white wine. Add the chicken broth and simmer, then stir in the peas.
Bake the chicken vesuvio: Add the pan roasted chicken back into the skillet and add the potato wedges too. Bake until the chicken and potatoes are tender and cooked through. Broil for a minute or so (optional but worth it!) to crisp up the chicken skin.
Serve and enjoy: Add lemon juice, lemon zest and fresh parsley to garnish, spoon the sauce over the chicken and potatoes, and serve immediately with bread, toast or your preferred side dishes.

Substitutions and Variations

Potatoes: Although russets crisp up beautifully, Yukon Gold potatoes are perhaps more flavorful, so take your pick. If you don’t want potatoes, omit them from the recipe and serve the chicken Vesuvio over rice or pasta instead.
Peas: You can use fresh peas if preferred or omit the peas if you aren’t a fan.
Spice it up: Adding ¼ to ½ teaspoon of red crushed pepper flakes adds a kick.
Chicken: Use skinless chicken pieces if you prefer or even a small whole chicken cut into pieces. Chicken breasts would work too as long as you’re careful not to overcook them.
Different protein: Another idea is using pork cutlets instead of the chicken, or even seafood. Shrimp, scallops or any sturdy white fish would also work well with this recipe. If using skinless fish, there’s no need to sear prior to putting it into the oven.
Oregano: If you want to use fresh oregano instead, increase the amount to 4 teaspoons to make up for its more delicate flavor.
Artichoke hearts: Sometimes I like to add artichoke hearts to the dish, as I find their flavor goes really well with the lemon and pea flavors.

Serving Suggestions

Appetizers: Begin your meal with some antipasto skewers or a tomato and feta soup.
Side dishes: Homemade bread would be a great side dish or you could serve crack green beans or perhaps these roasted rainbow carrots.
Desserts: Finish off with these gorgeous tiramisu brownies.