This easy Chicken Vesuvio recipe is an at-home take on the famous Chicago Italian restaurant classic. This delicious dish features tender bone in chicken thighs, potato wedges, peas, and a flavorful lemon herb white wine sauce.
Chicken Vesuvio used to be one of those dishes I thought of "eat-out" only. Once I started making it at home, however, I realized that it's not as complicated as it seems. In fact, it's easy and hard to mess up. Ready to try it out?
Ingredients
This recipe may seem like it has a longer ingredient list than most of my recipes but don't let that scare you away, it's nothing fancy and all those ingredients give you that amazing flavor!
- bone-in chicken thighs
- olive oil
- salt and black pepper
- Russet potatoes
- chicken broth
- dry white wine
- garlic cloves
- thyme, oregano, Italian seasoning
- peas
- lemon juice
- butter
- parsley
Step by step
You'll need a cast iron pan (affiliate link) or oven-safe skillet and a dish or platter for removing your chicken and potatoes after you sear them. Other than that and a spatula, you're all set!
- Preheat your oven to 400 degrees Fahrenheit. Heat oil in a large cast iron pan (affiliate link) over medium-high heat. Season the chicken thighs on each side with salt and pepper.
- Sear the chicken thighs about 3 minutes per side or until golden brown. Don't move the chicken around once you set it in the hot pan, let it sit so you get a nice sear on the each side. While chicken is searing, chop potatoes into ⅛th wedges lengthwise. Set the seared chicken aside.
- Add more olive oil to the pan and add potatoes to the pan, working in batches if you need to. Sear the potatoes 6 minutes, then flip and sear the other side 6 minutes. Remove potatoes to the platter to set aside.
- Now for the sauce! Add another bit of olive oil to the pan and add garlic. Cook for just 30 seconds (don't burn it!) then add chicken broth and white wine.
- Scrape the bottom of the pan to deglaze it and release all that tasty flavor.
- Add thyme and oregano sprigs and bring to a simmer.
- Return potatoes to the pan, then top with chicken, skin side up.
- Sprinkle with Italian seasoning.
- Place in the oven and bake 30-35 minutes.
- Remove from oven, add peas and butter, then return to oven an additional 5 minutes.
- Serve chicken and potatoes topped with the pan sauce.
Variations
- use chicken breasts instead of chicken thighs
- double the sauce to have extra for serving (many people can't get enough of the taste of this delicious sauce!)
- spice it up by adding red pepper flakes
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Easy Chicken Vesuvio
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Category: main course
- Method: stovetop & roasting
- Cuisine: Italian
Description
This easy Chicken Vesuvio recipe is an at-home take on the famous Chicago Italian restaurant classic. This delicious dish features tender bone in chicken thighs, potato wedges, peas, and a flavorful lemon herb white wine sauce.
Ingredients
- 4 chicken thighs, skin on
- salt & pepper
- extra virgin olive oil
- 1 pound medium Russet potatoes
- 6 cloves garlic, minced
- 2 fresh sprigs thyme
- 2 fresh sprigs oregano
- 1 cup dry white wine (I use pinot grigio)
- 1 cup chicken broth
- 2 tablespoons Italian seasoning
- 1 cup frozen peas
- 1 lemon
- 2 tablespoons butter
- parsley for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Heat 2 teaspoons olive oil in a large cast iron pan (affiliate link) over medium high heat.
- Season the chicken thighs gernerously on each side with salt and pepper.
- Sear the chicken thighs about 3 minutes per side or until golden brown. Don't move the chicken around once you set it in the hot pan, let it sit so you get a nice sear on the each side.
- While chicken is searing, chop potatoes into ⅛th wedges lengthwise.
- Set the seared chicken aside. Add 3 more tablespoons of olive oil to the pan and add potatoes to the pan, working in batches if you need to. Sear the potatoes 6 minutes, then flip and sear the other side 6 minutes.
- Remove potatoes to the platter to set aside.
- Add another 1 tablespoon olive oil to the pan and add garlic. Cook for just 30 seconds (don't burn it!) then add chicken broth and white wine.
- Scrape the bottom of the pan to deglaze and release flavor.
- Add thyme and oregano sprigs and bring to a simmer.
- Return potatoes to the pan, then top with chicken, skin side up. Sprinkle with Italian seasoning. Place in the oven and bake 30-35 minutes.
- Remove from oven, add peas and butter, then return to oven an additional 5 minutes.
- Stir sauce. Serve chicken and potatoes topped with the pan sauce and chopped parsley.
Keywords: chicken vesuvio
Laura says
this was much easier than I thought it would be and came out delicious!
★★★★★