Chicken Vesuvio

Chicken vesuvio is a one-pan wonder that features bone-in, skin-on chicken thighs seared to golden, crispy perfection alongside roasted potatoes and a savory sauce flavored with shallots, chicken broth, white wine, fresh lemon juice and plenty of garlic. When served family-style on a large platter, this chicken thigh recipe looks just as good as it tastes—and it is sure to both satisfy and impress your dinner guests.

What is chicken vesuvio?

Although the exact details remain murky, most food historians agree that this Italian-American dish was invented in the 1930s in Chicago. This rich dish is commonly made by first searing the chicken, followed by roasting the potatoes, then making the sauce and returning all the ingredients to a single pan to roast together in the oven. The dish is finished with the addition of peas cooked with butter.

For this particular chicken vesuvio recipe, we roast the potatoes in the oven while the chicken sears on the stovetop to cut down on prep time. This method also helps ensure that the potatoes are roasted evenly and have a crispy texture before adding them back to the pan.

Ingredients for Chicken Vesuvio

• Chicken thighs: This chicken vesuvio recipe calls for bone-in, skin-on chicken thighs.
• Salt and pepper: The chicken and potatoes are both seasoned generously with salt and pepper before being seared and roasted.
• Olive oil: Use regular olive oil for this recipe. Save extra virgin olive oil for where its robust flavor can stand out, such as in salad dressings and dips.
• Russet potatoes: You will need four medium-sized potatoes for this vesuvio chicken recipe. To prep the potatoes, cut each potato in half lengthwise, then cut each half into wedges.
• Italian seasoning: The potato wedges are seasoned with Italian seasoning, typically a combination of dried herbs such as basil, oregano, parsley, thyme and rosemary, before being roasted. Use a packaged seasoning blend or make Italian seasoning from scratch.
• White wine sauce: The vesuvio chicken is cooked in a flavorful white wine sauce made with sauteed shallots, minced garlic cloves, dry white wine (such as Pinot Grigio, Sauvignon Blanc or an unoaked Chardonnay), low-sodium chicken broth and lemon juice.
• Butter: Butter is added to the sauce for a rich flavor and velvety texture.
• Frozen peas: Peas are cooked in the sauce and then added to the cooked chicken and potatoes for sweet flavor and a pop of bright color.

How to Make Chicken Vesuvio

Step 1: Roast the potatoes

Preheat the oven to 400ºF. In a large bowl, drizzle the potato wedges with 2 tablespoons of olive oil. Sprinkle with Italian seasoning, salt and pepper. Toss to coat. Spread the potatoes in a single layer on a 15x10x1-inch baking sheet and roast for 20 minutes, flipping halfway through.

Step 2: Sear the chicken

Meanwhile, pat the chicken dry and season both sides generously with salt and pepper. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Working in batches, add the chicken thighs with the skin side down. Cook until golden brown on both sides, 8 to 10 minutes per side. Transfer to a plate and cover to keep warm.

Step 3: Make the sauce

Drain off and discard the excess fat, reserving 2 tablespoons in the skillet. Increase the heat to medium and add the sliced shallots and saute until softened and golden, about three minutes, stirring often. Add the minced garlic and cook for 30 to 60 seconds or until fragrant.

Add the wine to the skillet. Bring to a simmer, scraping the bottom as it cooks. Add the broth and continue simmering until the sauce has slightly thickened and reduced by half, three to five minutes. Stir in the lemon juice.

Step 4: Bake

Return the chicken thighs, skin side up, as well as the potato, shallot and garlic mixture to the skillet. Bake for 25 to 30 minutes or until the internal temperature of the chicken thighs reaches 165º and the potatoes are tender.

Step 5: Cook the peas and combine

Remove from the oven. Transfer the chicken and potatoes to a serving platter.

Add the butter to the sauce in the skillet and stir until melted over medium heat. Add the peas and cook two to three minutes or until tender. Season with salt and pepper.

Spoon the peas and sauce over the chicken and potatoes. Serve immediately.

Chicken Vesuvio Variations

• Pick a different potato: Instead of russet potatoes, you could use Yukon Gold potatoes or red-skinned potatoes. To prep the potatoes, cut them into wedges, rounds, halves or quarters.
• Add more veggies: Pack in more flavor by sauteing sliced mushrooms, chopped red peppers or artichokes with the shallot and garlic.
• Go heavy with the herbs: Nestle in sprigs of fresh rosemary, thyme or oregano before cooking the vesuvio chicken in the oven.

How to Store Chicken Vesuvio

Leftover chicken vesuvio can be stored in an airtight container in the refrigerator for up to four days.

Can you freeze chicken vesuvio?

You can freeze chicken vesuvio, but there’s a catch: The potatoes don’t freeze well. (The potatoes absorb the sauce as they cook, so freezing can result in a mushy texture upon thawing.) Your best bet is to separate the potatoes and freeze only the chicken and sauce.

To freeze, transfer the cooled chicken and sauce to a freezer-safe container, cover it tightly and store for up to three months. Thaw it overnight in the refrigerator before reheating. Serve with freshly roasted potato wedges.

How do you reheat chicken vesuvio?

For the best texture, reheat the chicken vesuvio in a 350º oven until the chicken reaches an internal temperature of 165º. To help prevent the chicken from drying out as it reheats, drizzle with a little olive oil or a squeeze of fresh lemon juice.

Chicken Vesuvio Tips

Can you use other cuts of chicken?

Although bone-in, skin-on chicken thighs are the most flavorful (and most forgiving!) cut of chicken for chicken vesuvio, they are not your only choice. You can also use a whole fryer chicken cut into parts or chicken breasts to make this chicken vesuvio recipe.

What should you serve with chicken vesuvio?

Serve this hearty meal with a green salad such as a simple Italian salad or an Italian chopped salad. Other tasty vegetables to serve on the side include sauteed green beans or Parmesan-roasted broccoli. Thick slices of Italian bread are perfect for soaking up any extra sauce. For wine pairings, stick with a dry white wine like the one used in the recipe, such as a Pinot Grigio or Sauvignon Blanc. And if you’re really going all out, don’t forget the tiramisu or affogato for dessert!