This Chicken Vesuvio has been a cornerstone of my weeknight and weekend cooking for as long as I can remember. I first encountered this dish in a tiny Italian-American restaurant where the aroma of garlic, wine and roasted chicken pulled me in from the street. I recreated it at home the next weekend, and it immediately became a family favorite: tender, golden chicken paired with potato wedges roasted until crisp on the outside and fluffy within, all folded into a silky sauce brightened with lemon and finished with fresh parsley. The contrast between crispy skin and buttery sauce is what keeps us coming back for seconds.

I discovered a few tricks over the years that elevate this version—patting chicken dry before searing for better browning, starting the potatoes at high heat to create a deeply caramelized surface, and finishing the sauce last with butter and frozen peas so their sweetness and color stay fresh. This combination of technique and simple, high-quality ingredients makes Chicken Vesuvio feel both elegant and deeply comforting. It’s a perfect dinner when you want something impressive without hours of fuss.

Ingredients

• Potatoes: 4–5 medium Yukon Gold potatoes, cut into wedges. Yukon Golds roast beautifully due to their thin skins and creamy interior; choose uniform sizes so they brown evenly.
• Chicken: 1 whole young chicken cut into pieces, or about 4 pounds of bone-in, skin-on chicken thighs. Bone-in pieces keep the meat juicy and the skin crisps nicely when seared first.
• Olive oil: 1/2 cup divided. Use a good-quality extra-virgin olive oil for flavor, reserving some for searing and finishing the potatoes.
• Salt & pepper: Diamond Crystal kosher salt is recommended (2 teaspoons total split between stages) and freshly cracked black pepper for seasoning layers.
• Dried oregano: 3 teaspoons divided. Adds earthy, peppery warmth—use Italian oregano if available.
• Garlic: 10 cloves roughly chopped. Large cloves lend sweetness as they brown; avoid burning them to keep the sauce clean-tasting.
• White wine: 1 cup dry white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc). Choose a wine you enjoy sipping; it defines the acidity in the sauce.
• Chicken stock: 1 cup low-sodium chicken stock to control final salt.
• Lemon juice: 2 tablespoons fresh lemon juice for a bright finish.
• Peas: 2 cups frozen peas, thawed. Their pop of sweetness and color is classic in Vesuvio.
• Butter: 4 tablespoons unsalted butter, cubed, whisked in at the end for sheen and richness.
• Parsley: 3 tablespoons minced flat-leaf Italian parsley for a fresh finish.

Instructions

Preheat and roast potatoes: Preheat the oven to 450°F (230°C) with one rack on the lowest level and another in the middle. Toss potato wedges with 1/4 cup olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano and 1/2 teaspoon black pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and roast on the lowest rack for about 20 minutes, or until well browned on one side. Browning here creates the signature texture contrast—crisp exterior, fluffy interior. After removing, lower the oven to 375°F (190°C). Sear the chicken: While the potatoes roast, heat a large stainless-steel skillet over medium heat. Pat chicken pieces very dry—moisture will steam instead of brown. Season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon oregano. Add a touch of olive oil and sear skin-side down for about 5 minutes until fat renders and skin is deep golden, then 3–4 minutes on the other side. Work in batches to avoid crowding. Transfer seared pieces skin-side up into a large roasting pan. Build the sauce: Lower skillet heat to medium-low and add 1–2 tablespoons olive oil plus chopped garlic. Sauté until pieces are golden and aromatic—do not burn. Deglaze with 1 cup dry white wine, then add 1 cup low-sodium chicken stock and increase to high heat. Simmer 4–5 minutes until reduced by roughly half. Add lemon juice during the last minute, then remove from heat. This reduction concentrates flavor and rounds the garlic without harshness. Assemble and bake: Pour the sauce around the chicken in the roasting pan, nestle the par-roasted potato wedges around the pieces, and bake at 375°F (190°C) on the middle rack for 25–30 minutes, until chicken reaches about 160°F (71°C) internal temperature (thighs may go to 175°F / 79°C). For extra color, broil 1–2 minutes at the end—watch carefully. Finish the sauce and plate: Transfer chicken and potatoes to a warmed platter and tent with foil to rest. Simmer the sauce on medium heat, add 2 cups frozen peas and bring to a gentle simmer. Once peas are hot, turn off the heat and whisk in the 4 tablespoons cubed butter, one cube at a time, to emulsify the sauce. Season to taste with salt, pepper, oregano and more lemon if desired. Pour the sauce over chicken and potatoes, sprinkle with minced parsley and serve immediately.

Storage Tips

To store leftovers, cool the chicken, potatoes and sauce to room temperature within two hours and refrigerate in airtight containers. If you separate components—potatoes and chicken in one container and sauce in another—they retain better texture. Refrigerated, consume within 3 days; to reheat, place everything in a shallow baking dish, cover loosely with foil and warm in a 350°F (175°C) oven until heated through, about 15–25 minutes depending on portion size. For longer storage, freeze sauce and solids separately for up to 3 months. Reheat thawed portions gently to avoid drying the chicken—adding a splash of stock or a pat of butter helps revive the sauce.

Ingredient Substitutions

If you don’t have Yukon Golds, red potatoes or fingerlings will work—adjust roasting time slightly for size. Bone-in chicken thighs are forgiving and a terrific alternative to a cut-up whole bird; they tolerate slightly higher final temperatures (up to 175°F/79°C). Swap frozen peas for fresh when in season, adding them at the same stage. If you prefer no wine, substitute with an equal amount of extra chicken stock plus 1 tablespoon white wine vinegar or 1 tablespoon extra lemon juice to replicate acidity. To make it dairy-free, omit the finishing butter and swirl in an extra tablespoon of olive oil for gloss and richness.

Serving Suggestions

Serve this alongside a simple green salad dressed with lemon and olive oil to cut the richness. A crisp Italian-style bread is ideal for mopping up sauce. For a heartier spread, pair with roasted seasonal vegetables such as asparagus or broccolini. Garnish with extra lemon wedges and chopped parsley for freshness. For special occasions, offer a light antipasto plate before serving and a bright citrus dessert after; the dish’s buttery wine sauce pairs especially well with a lemon tart or panna cotta.

Cultural Background

Chicken Vesuvio is an Italian-American classic that originated in Chicago in the early 20th century, named after the Vesuvio restaurant. It blends rustic Italian flavors—garlic, oregano and lemon—with American roasting technique, creating a comforting dish that became a staple in many households. Regional adaptations vary from vendor to vendor: some add mushrooms, others include bell peppers or swap potatoes for polenta. The core idea—seared chicken finished in a wine-butter pan sauce with potatoes—remains the beloved constant.

Seasonal Adaptations

Spring: Use fresh peas and lemon zest for brightness. Summer: Serve with grilled vegetables and add a handful of cherry tomatoes to the sauce late in cooking for sweetness. Autumn/Winter: Swap in roasted root vegetables with the potatoes—parsnips and carrots roast well alongside the bird. For holiday gatherings, double the recipe and use two roasting pans to feed a larger crowd, finishing both sauces in a wide skillet for a cohesive pour-over presentation.

Meal Prep Tips

Par-roast potato wedges a day ahead and cool completely; store in a single layer covered in the refrigerator to prevent sogginess. Sear chicken the day before, cool and refrigerate, then assemble and bake when ready—this shortens active time on the day of serving. The sauce can be reduced and refrigerated up to 2 days ahead; gently rewarm and finish with butter and peas just before serving for the freshest result. Use shallow, oven-safe containers for even reheating.

Chicken Vesuvio is a dish that invites conversation over the table—simple techniques, bold flavors, and a little bit of patience reward you with a meal that always feels like home. Give it a try this weekend and make it your family’s new classic.