Chicken Vesuvio
Get ready for the ultimate Italian-American comfort dish that’s about to become your new weeknight hero! This Chicago classic combines crispy-skinned chicken, perfectly roasted potatoes, and sweet peas in a white wine sauce that’ll make your kitchen smell like heaven.
What makes this dish truly special is how each element builds incredible flavor – from the golden-brown chicken skin to the garlic-infused wine sauce that brings everything together. The best part? It all comes together in one pan, meaning maximum flavor with minimal cleanup.
Ingredients
For the Chicken and Potatoes:
- 1 tablespoon olive oil
- 4 skin-on bone-in chicken thighs (about 1 3/4 pounds)
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 large russet potatoes, cut into wedges
For the Sauce:
- 1 tablespoon unsalted butter
- 1 head garlic, cloves peeled and sliced
- 1 teaspoon dried oregano or Italian seasoning
- 3/4 cup dry white wine
- 3/4 cup frozen peas
For Finishing:
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
Steps
- Position rack in middle of oven and preheat to 400°F (200°C). Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, ensuring even coverage.
- Heat a 12-inch cast-iron skillet over medium-low heat for 10 minutes until thoroughly hot. Add oil and place chicken skin-side down. Cook for 8-10 minutes until skin is golden brown and releases easily from pan. Remove to plate.
- Add potato wedges to pan fat, season with remaining 1/2 teaspoon salt and pepper. Cook for 8 minutes total, flipping as they brown. Remove to plate.
- Reduce heat to medium-low. Add butter, garlic, and oregano. Cook for 30 seconds until fragrant but not browned. Add wine and peas, simmer for 20 seconds.
- Return potatoes to pan, coating in sauce. Place chicken on top skin-side up. Bake for 30-35 minutes until chicken reaches 180°F (82°C) internal temperature.
- Finish with lemon juice, zest, and parsley. Serve immediately for best results.
