Chicago's Chicken Vesuvio


Chicken Vesuvio is a one-pan dish that starts on the stove and finishes in the oven. It's made with browned chicken-on-the-bone pieces, roasted with garlic, onion, and Yukon gold potato wedges soaked in white wine sauce. Serve with the lovely pan sauce and peas. Once an economic meal named for Mt. Vesuvio near Naples, it has turned into a signature Chicago dish that you'll absolutely love!

close up view of Chicago's Chicken Vesuvio with peas on a platter
Prep Time:
10 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 20 mins


  • 2 pounds bone-in, skin-on chicken pieces

  • salt and freshly ground black pepper to taste

  • ¼ cup olive oil

  • 2 cups Yukon Gold potato wedges

  • ½ onion, chopped

  • 5 cloves garlic, sliced

  • cup dry white wine

  • cup chicken stock

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon Italian seasoning

  • 1 tablespoon butter, or more as needed

  • ½ cup frozen peas


  1. Preheat the oven to 400 degrees F (200 degrees C). Dry chicken pieces well and season liberally with salt and pepper.

  2. Heat olive oil in an oven-safe skillet over medium heat. Add chicken, skin-side down, and cook until skin is crisp, 5 to 7 minutes. Turn over and cook until golden brown on the other side, 4 to 5 more minutes. Remove chicken and set aside.

  3. Add potatoes, onion, and garlic to the skillet and cook until onion is translucent and potato wedges start to brown nicely on cut sides, 5 to 7 minutes. Remove vegetables from the skillet and set aside.

  4. Pour wine into the skillet and cook until reduced by 1/2 while scraping the browned bits of food off the bottom of the pan with a wooden spoon.

  5. Add potatoes, onion, and garlic back into the skillet. Stir in chicken stock, parsley, and Italian seasoning. Add chicken pieces on top; cover with an oven-safe lid.

  6. Cook in the preheated oven until chicken is cooked through and no longer pink at the bone, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  7. Return the skillet to the stove and remove chicken and vegetables, leaving the liquid; bring to a simmer. Add butter and stir until smooth, about 5 minutes. Season with salt and pepper to taste. Add peas and cook 1 to 2 minutes longer. Serve chicken atop potato wedges and garnish with pan sauce and peas.

Nutrition Facts (per serving)

306 Calories
16g Fat
12g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 306
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 20%
Cholesterol 81mg 27%
Sodium 174mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 23g
Vitamin C 5mg 25%
Calcium 32mg 2%
Iron 2mg 9%
Potassium 270mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love