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Chicken Vesuvio is a comforting one-pan Italian-American recipe from Chicago. The perfect weeknight dinner for the whole family, made with crispy bone-in chicken thighs, potato wedges, and green peas in an irresistible lemony garlic and white wine sauce.
Chicken Vesuvio is a classic Italian-American dish, particularly popular in the Italian-American communities of Chicago, Illinois. It features bone-in chicken pieces and potatoes cooked together in a lemony garlic-white wine sauce, often garnished with green peas for texture and color.
The name “Vesuvio” refers to Mount Vesuvius in Italy, but the dish itself is not traditional to Italian cuisine from Italy. Instead, it’s a delicious example of Italian-American fusion made by immigrant communities as they blended their culinary traditions with American ingredients and tastes. The exact origin or individual who first made the dish is not definitively known.
1. Preheat the oven to 400 degrees f.
2. Prepare the Chicken: For extra crispy chicken skin, pat the chicken pieces dry with paper towels before seasoning with your favorite poultry seasoning (or Italian seasoning) and salt.
3. Sear the Chicken: In a large oven-safe pan or skillet, sear both sides of the chicken thighs in a little olive oil, skin-side-down first. Remove the chicken to a clean plate.
4. Brown the Potatoes: Reduce the heat to medium heat and melt the butter in the pan. Add the potatoes, cut side down, and cook for approximately 10 minutes or until they are golden and slightly crispy.
5. Deglaze the Pan: Add the white wine, garlic, lemon juice, and oregano. Bring to a simmer, gently scraping off any brown bits stuck to the bottom of the skillet.
6. Roast the Chicken: Return the chicken to the skillet, skin side up. Cover with an oven-safe lid and bake for about 20 minutes or until the internal temperature registers 155-160 degrees F.
7. Add the Peas and Broil: Sprinkle the peas around the chicken and set the oven to broil. Broil, uncovered, until the chicken skin is golden brown and crispy, about 1-2 minutes. Remove from the oven and allow the chicken to rest for five minutes before serving.
Chicken Vesuvio is a hearty chicken dish that already includes chicken and potatoes. As such, I like to serve this recipe with warm dinner rolls or crusty bread to sop up the buttery garlic white wine sauce. I’ll also serve a light green salad, Caesar salad, or roasted veggies like zucchini, asparagus, or green beans.
For best results, separate the chicken, potatoes, and peas to maintain their texture and crispness. Place them in airtight storage containers in the refrigerator for up to 3-5 days. Leftovers may also be frozen for up to 2-3 months. Note- this recipe tastes best the same day it’s made.
If you make this Chicken Vesuvio Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
About Jessica
Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women’s Health, Daily Mail, Al Jazeera, and Fox News, she’s marked her presence in the culinary world. Jessica’s academic credentials include a Bachelor of Science from the University of California.
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I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→
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