The first time I made Chicken Vesuvio, I was a little intimidated. The name sounded grand, almost volcanic, and I pictured a complex, lengthy process. But let me tell you, the reality was a delightful surprise! My kitchen soon filled with the most incredible aromas of garlic, wine, and roasting chicken, and the result was a dish that looked like it came straight from a high-end Italian restaurant. My family was instantly smitten. The chicken skin was perfectly crispy, the meat juicy and tender, and those potatoes – oh, those golden, flavour-infused potatoes – were fought over. The peas, added at the end, brought a lovely pop of colour and sweetness that balanced the richness. It has since become a go-to for special Sunday dinners or when we have guests, because it’s impressively delicious yet surprisingly straightforward to prepare. It’s the kind of meal that makes everyone at the table happy, a true testament to the simple, robust flavours of Italian-American cooking.

The Allure of Chicken Vesuvio: A Chicago Classic

Chicken Vesuvio is a quintessential Italian-American dish, believed to have originated in Chicago. While its exact birthplace is debated, with several Chicago restaurants claiming its invention, Vesuvio Restaurant (which operated from 1930 to the late 1980s) is often credited. The name “Vesuvio” evokes Mount Vesuvius, the famous Italian volcano, perhaps hinting at the dish’s robust, “explosive” flavours or the way the ingredients are often mounded on the plate.

This iconic dish is characterized by bone-in chicken pieces and wedge-cut potatoes, pan-fried until golden and then roasted with garlic, white wine, chicken broth, oregano, and often peas. The magic lies in the simplicity of its components, which meld together to create a symphony of textures and tastes: crispy chicken skin, tender meat, fluffy-on-the-inside and crisp-on-the-outside potatoes, all bathed in a fragrant, savoury garlic-wine sauce. It’s a hearty, satisfying meal that embodies the comfort and generosity of Italian-American culinary traditions.

Why This Chicken Vesuvio Recipe Will Become Your Favorite

This particular Chicken Vesuvio recipe aims for that perfect balance of restaurant-quality flavour and home-cook accessibility. Here’s why you’ll find yourself returning to it again and again:

Incredible Flavor Profile: The combination of seared chicken, browned potatoes, copious amounts of garlic, dry white wine, and savoury chicken broth creates a sauce that is simply irresistible. The oregano adds a classic Italian herbaceous note, while the peas offer a touch of sweetness and freshness.
Wonderful Textures: You get it all – crispy chicken skin, juicy chicken meat, potatoes that are crispy on the outside and tender within, and a luscious sauce.
Impressive Yet Achievable: While it looks and tastes like a dish from a fancy trattoria, the steps are straightforward. It’s perfect for impressing guests or for a special family meal without requiring overly complicated techniques.
A One-Pan Wonder (Mostly): While searing might happen in a skillet, the majority of the cooking, especially the roasting, can often be done in a large oven-safe skillet or Dutch oven, minimizing cleanup. If you don’t have one large enough, a skillet and a roasting pan work perfectly.
Crowd-Pleasing: It’s a universally loved combination of ingredients. Chicken and potatoes are a classic for a reason, and the Vesuvio treatment elevates them to a whole new level.

Understanding the Key Ingredients for Authentic Flavor

The beauty of Chicken Vesuvio lies in its relatively simple ingredient list, where each component plays a crucial role. Understanding these will help you achieve the best possible result:

Chicken: Bone-in, skin-on pieces are essential. Thighs and drumsticks are particularly good as they remain moist and flavourful during roasting. You can use a whole cut-up chicken or your preferred pieces. The skin is key for that desirable crispiness, and the bone contributes flavour and moisture to the meat and the sauce.
Potatoes: Russet potatoes are traditional and work wonderfully. Their starchy texture means they become fluffy on the inside while developing a beautifully browned and slightly crisp exterior. Yukon Golds are also a good alternative if you prefer a creamier texture. Cut them into substantial wedges so they can hold their own during roasting.
Garlic: Don’t be shy with the garlic! Chicken Vesuvio is known for its pronounced garlic flavour. Whole, peeled cloves are typically used. They soften during cooking and mellow out, infusing the entire dish with their aromatic sweetness.
Dry White Wine: A crucial ingredient for the sauce. Choose a good quality dry white wine that you would enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. It deglazes the pan, adds acidity, and contributes a complex depth of flavour. Avoid “cooking wines,” which often contain added salt and undesirable flavours.
Chicken Broth: Use a good quality low-sodium chicken broth or stock. This forms the body of the sauce along with the wine. Homemade is fantastic, but a good store-bought version works well too. Low sodium allows you to control the saltiness of the final dish.
Peas: Typically, frozen green peas are stirred in towards the end of the cooking process. They add a pop of vibrant colour, a touch of sweetness, and a pleasant textural contrast.
Olive Oil & Butter: A combination of olive oil and butter is often used for searing the chicken and potatoes. Olive oil has a higher smoke point, while butter adds richness and flavour.
Herbs & Seasoning: Dried oregano is the classic herb for Chicken Vesuvio, lending a distinct Mediterranean aroma. Fresh parsley, added at the end, provides freshness and colour. Salt and freshly ground black pepper are, of course, essential for seasoning everything properly at each stage.

By selecting quality ingredients and understanding their roles, you’re well on your way to creating an unforgettable Chicken Vesuvio.

Ingredients

3 lbs bone-in, skin-on chicken pieces (a mix of thighs and drumsticks, or a whole chicken cut into 8 pieces)
2 lbs Russet potatoes (about 3-4 medium), peeled and cut into 1.5-inch wedges
1/2 cup all-purpose flour (for dredging chicken)
1 teaspoon salt (for dredging), plus more for seasoning
1/2 teaspoon black pepper (for dredging), plus more for seasoning
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
8-10 cloves garlic, whole, peeled (or more, to taste)
1 teaspoon dried oregano
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 cup low-sodium chicken broth
1 cup frozen peas
2 tablespoons fresh parsley, chopped (for garnish)
Optional: pinch of red pepper flakes for a little heat

Step-by-Step Instructions for Perfect Chicken Vesuvio

Prepare the Chicken and Potatoes:
- Preheat your oven to 400°F (200°C).
- Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving crispy skin.
- In a shallow dish or plate, combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Dredge each chicken piece in the flour mixture, shaking off any excess. Set aside.
- Ensure your potato wedges are relatively uniform in size for even cooking.
Sear the Chicken:
- In a large, oven-safe skillet or Dutch oven (at least 12 inches), heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and foamy.
- Carefully place the chicken pieces skin-side down in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary).
- Sear the chicken for about 4-5 minutes per side, until golden brown and crispy. Don’t move the chicken around too much while it’s searing to allow a good crust to form.
- Once browned, remove the chicken from the skillet and set it aside on a plate.
Brown the Potatoes and Garlic:
- Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. If there are overly burnt bits from the chicken, quickly wipe them out, but leave the flavourful fond.
- Add the potato wedges to the skillet in a single layer if possible. Season them with salt and pepper. Cook for about 8-10 minutes, turning occasionally, until they are nicely browned on all sides.
- Add the whole peeled garlic cloves and dried oregano to the skillet with the potatoes during the last 2-3 minutes of browning. Cook until the garlic is fragrant (be careful not to burn it).
Deglaze and Build the Sauce:
- Pour the white wine into the skillet. Bring it to a simmer, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, which should take 2-3 minutes.
- Pour in the chicken broth. Bring the mixture to a gentle simmer. Taste the sauce and adjust seasoning with salt and pepper if needed. If using red pepper flakes, add them now.
Roast in the Oven:
- Nestle the seared chicken pieces back into the skillet amongst the potatoes, skin-side up. Try to arrange them so the skin is mostly exposed and not submerged in too much liquid, to help it stay crispy.
- Carefully transfer the skillet to the preheated 400°F (200°C) oven.
- Roast for 25-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C in the thickest part of the thigh, not touching bone) and the potatoes are tender. The sauce should have thickened slightly.
Add Peas and Rest:
- Remove the skillet from the oven. Scatter the frozen peas over the chicken and potatoes.
- Return the skillet to the oven for another 3-5 minutes, just until the peas are heated through and vibrant green.
- Remove from the oven, tent loosely with foil, and let the Chicken Vesuvio rest for 5-10 minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender meat.
Serve:
- Garnish generously with fresh chopped parsley. Serve hot, with plenty of the pan sauce spooned over the chicken and potatoes.

Mastering the Art: Pro Tips for Chicken Vesuvio Success

Elevate your Chicken Vesuvio from good to great with these expert tips:

Don’t Crowd the Pan: Whether searing chicken or browning potatoes, give them space. Overcrowding lowers the pan temperature, leading to steaming instead of browning. Work in batches if your skillet isn’t large enough. This patience pays off with superior texture and flavour.
Achieve Super Crispy Skin: The secret to crispy chicken skin starts with patting the chicken pieces thoroughly dry with paper towels before dredging in flour. Then, ensure your pan and fat are hot enough before adding the chicken, skin-side down, and resist the urge to move it until a golden-brown crust has formed.
Potato Perfection: Cut your potatoes into fairly uniform wedges to ensure even cooking. Browning them well before adding the liquids is key for flavour and texture. They’ll absorb the delicious pan sauce while roasting.
Embrace the Fond: Those browned bits stuck to the bottom of the pan after searing the chicken and potatoes? That’s pure flavour gold (called “fond”). Deglazing with white wine releases these bits, incorporating them into your sauce for incredible depth.
Sauce Consistency is Key: If your sauce seems too thin towards the end of roasting, you can remove the chicken and potatoes, then simmer the sauce on the stovetop for a few minutes to reduce and thicken it. Conversely, if it gets too thick, stir in a splash more chicken broth.
Garlic Management: While Chicken Vesuvio is known for its garlic, ensure the cloves don’t burn during the browning phase, as burnt garlic tastes bitter. Adding them towards the end of the potato browning, just before deglazing, is usually sufficient.
Resting is Not Optional: Just like a good steak, resting the chicken after roasting allows the juices to redistribute throughout the meat. This 5-10 minute rest results in significantly more tender and juicy chicken. Tent it loosely with foil to keep it warm.

Preparation Time Breakdown

Prep Time: 20-25 minutes (peeling/cutting potatoes, dredging chicken)
Cook Time: Approximately 1 hour – 1 hour 15 minutes (searing, browning, roasting)
Total Time: Approximately 1 hour 20 minutes – 1 hour 40 minutes

Nutrition Facts (Estimated)

Servings: 4-6 servings
Calories per serving (approximate, based on 6 servings): 550-650 calories

Disclaimer: Nutritional information is an estimate and can vary significantly based on specific ingredient brands, exact cut and size of chicken pieces, and portion sizes. This estimate generally accounts for chicken thighs/drumsticks and the associated fat, potatoes, and sauce components.

How to Serve Your Delicious Chicken Vesuvio

Chicken Vesuvio is a showstopper on its own, but here’s how to present it for maximum enjoyment:

Family Style: The most traditional and inviting way is to bring the entire oven-safe skillet or roasting pan directly to the table (on a trivet, of course!). This keeps it hot and allows everyone to serve themselves, admiring the beautiful colors and aromas.
Individual Plates:
- Arrange a piece or two of chicken on each plate.
- Surround it with a generous helping of the roasted potato wedges.
- Spoon plenty of the luscious pan sauce over both the chicken and potatoes. Make sure everyone gets some of those softened garlic cloves!
- Ensure a good distribution of the bright green peas for color and sweetness.
Garnishes are Key:
- Fresh Parsley: A generous sprinkle of freshly chopped flat-leaf parsley right before serving adds a burst of freshness and vibrant color that cuts through the richness.
- Lemon Wedges (Optional): While not strictly traditional for all Vesuvio recipes, a small squeeze of fresh lemon juice at the table can brighten the flavors even further for those who enjoy it.
Essential Accompaniment:
- Crusty Bread: This is almost non-negotiable! You’ll want good quality, crusty Italian bread (like a baguette or ciabatta) for sopping up every last drop of that incredible garlic-wine pan sauce. It’s one of the best parts of the meal.
Wine Pairing:
- Continue with the dry white wine you used in the cooking, such as a Pinot Grigio or Sauvignon Blanc. Its acidity will complement the richness of the dish.
- A light-bodied, fruity Italian red wine like a Chianti or Barbera can also work well, especially if you prefer red wine.
Simple Green Salad (Optional):
- If you want to add another element, a simple green salad with a light vinaigrette can be a refreshing counterpoint to the hearty chicken and potatoes. Avoid creamy dressings.

Additional Tips for the Best Chicken Vesuvio

Choose the Right Pan: A heavy-bottomed, oven-safe skillet (cast iron is ideal) or a Dutch oven is best. These retain heat well for even searing and can go directly from stovetop to oven. If you don’t have one large enough, sear in a regular skillet and transfer everything to a roasting pan for the oven.
Don’t Rush the Searing: Proper searing is foundational to the flavor. Ensure the oil is hot enough before adding the chicken (it should sizzle immediately) and allow each side to develop a deep golden-brown crust. The same applies to browning the potatoes.
Adjust Garlic to Your Taste: The recipe calls for 8-10 cloves, but garlic lovers can certainly add more. The cloves become soft, sweet, and spreadable after roasting. If you’re more sensitive, you can slightly reduce the amount.
Fresh vs. Dried Herbs: While dried oregano is traditional and holds up well to roasting, feel free to add a sprig of fresh rosemary or thyme along with the garlic for an extra layer of aroma. Always finish with fresh parsley for brightness.
Check for Doneness Accurately: The most reliable way to ensure your chicken is cooked perfectly is to use an instant-read meat thermometer. Insert it into the thickest part of a thigh, avoiding the bone. It should register 165°F (74°C). Potatoes should be easily pierced with a fork.

Storing and Reheating Leftovers

Chicken Vesuvio makes excellent leftovers! Here’s how to store and reheat them for the best results:

Storing:
- Allow the Chicken Vesuvio to cool to room temperature (but no longer than 2 hours).
- Transfer leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Reheating:
- Oven (Recommended for best texture):
  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken and potatoes in an oven-safe dish. You might want to add a splash of chicken broth or water to prevent drying out and help recreate some sauce.
  3. Cover loosely with foil to prevent the chicken from drying out too much.
  4. Reheat for 15-25 minutes, or until the chicken is heated through (internal temperature of 165°F or 74°C) and the potatoes are warm. Remove the foil for the last 5 minutes if you want to re-crisp the skin a bit.
- Stovetop (Good for smaller portions):
  1. Place chicken and potatoes in a skillet over medium-low heat.
  2. Add a splash of chicken broth or water to the pan.
  3. Cover and cook, turning occasionally, until heated through. This method is quicker but might not retain the skin’s crispness as well as the oven.
- Microwave (Use with caution):
  1. Microwaving can make the chicken skin rubbery and the potatoes a bit softer. If using this method, heat in short intervals on medium power.
  2. It’s best for individual portions when you’re short on time. Covering with a microwave-safe lid or vented plastic wrap can help retain moisture.

No matter the method, ensure the chicken is thoroughly heated to a safe internal temperature before enjoying your delicious leftovers.

Frequently Asked Questions (FAQ) about Chicken Vesuvio

Q: Can I use boneless, skinless chicken breasts?
- A: While traditional Chicken Vesuvio uses bone-in, skin-on chicken for maximum flavour and moisture, you can adapt it. If using boneless, skinless breasts, be very careful not to overcook them as they dry out quickly. Sear them for a shorter time, and they will require less roasting time. You might consider adding them to the pan later in the roasting process. You’ll miss the crispy skin, which is a hallmark of the dish.
Q: What kind of potatoes are best for Chicken Vesuvio?
- A: Russet potatoes are the classic choice. Their high starch content makes them fluffy on the inside and helps them develop a nice crust. Yukon Gold potatoes are a good alternative; they are waxier and hold their shape well, offering a creamier texture. Avoid very waxy potatoes like red potatoes, as they won’t absorb the sauce or achieve the same textural contrast as well.
Q: Can I make Chicken Vesuvio ahead of time?
- A: You can do some prep ahead: peel and cut potatoes (store them in water to prevent browning, then dry thoroughly before use), and chop parsley. The chicken can be dredged in flour a short while before cooking. However, the dish is best assembled and cooked fresh for optimal texture (crispy skin, perfectly roasted potatoes). Reheating is possible (see storage tips), but it won’t be quite the same as freshly made.
Q: Is there a substitute for white wine?
- A: The white wine adds a specific acidity and depth of flavour that is characteristic of the dish. If you absolutely must avoid alcohol, you can substitute with an equal amount of additional chicken broth, perhaps with a teaspoon or two of white wine vinegar or lemon juice added at the end to mimic some of the acidity. However, the flavour profile will be different.
Q: Why is it called Chicken Vesuvio?
- A: The name is believed to be an homage to Mount Vesuvius, the famous volcano near Naples, Italy. It’s thought that the name either refers to the “explosion” of flavours in the dish, the way ingredients are sometimes mounded on the plate resembling a volcano, or it was named after the Vesuvio Restaurant in Chicago, which is one of the establishments credited with inventing the dish.

Chicken Vesuvio Recipe