Description
Chicken Vesuvio brings Chicago’s hearty Italian-American kitchen tradition right to your dinner table with tender roasted chicken, crispy potatoes, and bold herb-infused flavors that spark serious comfort. Packed with garlic, white wine, and oregano, this classic dish delivers a satisfying meal perfect for gathering friends around the table.
Ingredients
Scale
Main Proteins:
- 2 pounds bone-in chicken pieces
Supporting Vegetables and Aromatics:
- 2 cups Yukon Gold potato wedges
- ½ onion
- 5 cloves garlic
- ½ cup frozen peas
Seasonings and Liquids:
- ¼ cup olive oil
- ⅔ cup dry white wine
- ⅔ cup chicken stock
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Italian seasoning
- 1 tablespoon butter
- salt
- freshly ground black pepper
Instructions
- Prepare your kitchen by heating the oven to precisely 400°F. Season each chicken piece generously with salt and pepper, ensuring complete coverage.
- Select a large skillet and warm ¼ cup olive oil over medium heat. Carefully place chicken pieces skin-side down, creating a crisp golden exterior for 5-7 minutes.
- Flip chicken and continue cooking another 4-5 minutes until both sides are beautifully browned. Transfer chicken to a separate plate.
- In the same skillet, add 2 cups potato wedges, ½ chopped onion, and 5 garlic cloves. Sauté these ingredients until potatoes develop golden edges and onions become translucent.
- Pour ⅔ cup white wine into the skillet, scraping accumulated browned bits from the bottom. Allow liquid to reduce by half during 3-5 minutes of simmering.
- Reintroduce potatoes and onions to the skillet. Pour ⅔ cup chicken stock, sprinkle 2 tablespoons parsley and 1 tablespoon Italian seasoning across the surface.
- Nestle chicken pieces atop the vegetable mixture. Cover the skillet with a tight-fitting lid and transfer to the preheated oven.
- Bake for 45 minutes, ensuring chicken internal temperature reaches 165°F.
- Remove skillet from oven. Transfer chicken and vegetables to serving platter.
- Return skillet to stovetop. Swirl 1 tablespoon butter into remaining liquid, creating a smooth sauce.
- Add ½ cup frozen peas to the sauce, cooking briefly until heated through. Season with additional salt and pepper if needed.
- Drizzle finished sauce over chicken and potatoes before serving.
Notes
- Choose bone-in, skin-on chicken pieces for maximum flavor and juiciness during roasting.
- Let chicken sit at room temperature for 15-20 minutes before cooking to ensure even heat distribution.
- Use a heavy cast-iron skillet for best heat retention and gorgeous golden-brown searing on chicken and potatoes.
- Swap white wine with chicken broth if avoiding alcohol, maintaining the same liquid quantity for consistent sauce development.
- Prep Time: 10-12 min
- Cook Time: 58-67 min
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 to 6
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg