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Chicken Vesuvio Recipe
Ben Carraoli

Chicken Vesuvio Recipe

I recently made this Chicken Vesuvio recipe, and honestly, it felt like I brought a little piece of a Chicago Italian restaurant right into my kitchen. The aroma of garlic, herbs, and white wine filled the air in the most comforting way.
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Total Time 1 hour
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs or drumsticks –
  • 3 medium Yukon gold potatoes cut into wedges –
  • 6 cloves garlic minced –
  • 1/2 cup dry white wine –
  • 1 cup chicken stock –
  • 1/3 cup olive oil –
  • 1 teaspoon dried oregano –
  • 1/2 teaspoon crushed red pepper flakes –
  • Salt and black pepper to taste –
  • 1 cup frozen peas –
  • 2 tablespoons fresh parsley chopped – .
  • Juice of half a lemon –

Method
 

  1. Start by washing and cutting the potatoes into wedges. Pat the chicken dry with paper towels to help it crisp better. Season both chicken and potatoes generously with salt and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and let it cook until golden brown and crispy. Flip and cook the other side briefly before removing.
  3. In the same skillet, add the potato wedges and let them brown in the flavorful oil. Turn them occasionally so they get a nice golden crust. This step builds the base flavor of the dish.
  4. Once the potatoes are lightly browned, add minced garlic, oregano, and red pepper flakes. Stir gently so the garlic doesn’t burn. The aroma at this stage is incredibly rich and inviting.
  5. Pour in the white wine and let it simmer for a couple of minutes. Scrape up any browned bits from the bottom of the pan. This step adds depth and enhances the overall flavor.
  6. Pour in the chicken stock and return the chicken to the skillet. Arrange everything so the chicken sits on top of the potatoes. This allows even cooking and flavor absorption.
  7. Transfer the skillet to a preheated oven and bake until the chicken is fully cooked and tender. The potatoes should be soft inside and slightly crisp outside. Everything will soak up the delicious sauce.
  8. Add the peas during the last few minutes of cooking. Once done, remove from the oven and drizzle with fresh lemon juice. Sprinkle chopped parsley on top before serving.

Notes

  • I always pat the chicken dry before cooking—it helps achieve that crispy skin.
  • Don’t overcrowd the pan; I noticed better browning when everything had space.
  • I prefer using fresh garlic instead of jarred—it really boosts the flavor.
  • Let the dish rest for a few minutes before serving so the flavors settle.
  • I sometimes add extra lemon juice at the end for a brighter taste.