Go Back
–+ servings
Chicken Vesuvio Recipe

Savory Chicken Vesuvio Recipe for Cozy Family Dinners

This Chicken Vesuvio recipe features succulent chicken in a rich lemon-garlic-white wine sauce, paired with roasted potatoes and peas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 3-4 lbs Whole Chicken Bone-in skin-on pieces are ideal
  • 3 tbsp Olive Oil Divided for roasting and searing
  • 1 tbsp Kosher Salt Adjust to taste
  • 1 tsp Black Pepper Substitute with white pepper if desired
For the Vegetables
  • 2 lbs Yukon Gold Potatoes Red or russet potatoes can be a substitute
  • 1 cup Frozen Peas Fresh peas can be used if available
  • 10 cloves Garlic Slice thinly for even cooking
  • ¼ cup Chopped Fresh Parsley For garnishing
For the Sauce
  • 4 tbsp Unsalted Butter Feel free to use non-dairy alternatives
  • 1 cup Chicken Broth Extra broth can replace white wine for non-alcoholic version
  • 1 cup Dry White Wine Opt for Chardonnay or Pinot Grigio
  • 1 tbsp Dried Oregano For flavoring the potatoes
  • 1 tbsp Italian Seasoning A blend of typical Italian herbs
  • 1 medium Lemon Juice for brightness

Equipment

  • Oven
  • Sheet pan
  • Skillet
  • Large bowl
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a sheet pan with parchment paper.
  2. Toss potato wedges with olive oil, oregano, salt, and pepper, then roast for 20 minutes.
  3. Sear seasoned chicken in a skillet over medium-high heat for 3-5 minutes on each side.
  4. Melt butter in the same skillet, add garlic, and sauté until fragrant, about 30 seconds.
  5. Add chicken broth and white wine, scraping up brown bits, then stir in frozen peas and simmer for 3-4 minutes.
  6. Reduce oven temperature to 375°F (190°C) and combine roasted potatoes and chicken in the skillet with the sauce.
  7. Bake uncovered for 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
  8. Crisp under the broiler for an additional 3-4 minutes, watching closely to prevent burning.
  9. Garnish with fresh lemon juice and parsley before serving.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 40gProtein: 55gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for 3-5 days in the fridge or freeze for up to 3 months. You can assemble the dish up to the final baking step and refrigerate for up to 24 hours.

Tried this recipe?

Let us know how it was!