Chicken Vesuvio is a classic Chicago-style dish that’s bursting with flavor. With crispy, golden chicken, tender potatoes, and a garlicky white wine sauce, it’s a comforting, hearty meal perfect for any night of the week. The dish is cooked in one pot, making it easy to prepare and ideal for sharing. The lemon and fresh herbs add a refreshing twist that balances the richness of the sauce. If you’re looking for a dish that’s both rustic and flavorful, Chicken Vesuvio is sure to become a favorite.

Necessary Kitchen Equipment

Large Oven-Safe Skillet or Dutch Oven: Essential for cooking everything in one pan and finishing in the oven.
Tongs: Helpful for browning the chicken and potatoes.
Wooden Spoon or Spatula: For stirring the garlic and deglazing the pan.

Ingredient Overview

Chicken: Bone-in, skin-on chicken thighs or breasts work best, as they stay moist and develop a crispy skin.
Potatoes: Yukon Gold or baby potatoes hold their shape and absorb the sauce well.
Garlic and Herbs: Fresh garlic, rosemary, and thyme add depth to the sauce.
White Wine and Chicken Broth: These create a rich, savory sauce with a touch of acidity.
Lemon: Fresh lemon juice brings brightness to the dish.

Step-by-Step Instructions

Prepare the Chicken
Pat the chicken pieces dry and season them with salt and pepper on both sides.
Brown the Chicken
Heat a large, oven-safe skillet or Dutch oven over medium-high heat with a couple of tablespoons of olive oil. Add the chicken, skin side down, and cook until golden brown and crispy, about 5 minutes per side. Remove the chicken and set aside.
Cook the Potatoes
In the same skillet, add the potatoes cut side down. Let them brown for about 5 minutes until golden. Remove and set aside with the chicken.
Sauté the Garlic
Lower the heat and add a little more oil if needed. Add the minced garlic and cook for 1 minute until fragrant.
Deglaze with Wine and Broth
Pour in the white wine and use a wooden spoon to scrape up any brown bits on the bottom of the skillet. Let the wine simmer for a few minutes, then add chicken broth, rosemary, thyme, and lemon juice. Season with salt and pepper to taste.
Combine and Transfer to Oven
Return the chicken and potatoes to the skillet, spooning some sauce over them. Place the skillet in a preheated 400°F oven and roast for about 25–30 minutes until the chicken is cooked through and the potatoes are tender.
Finish and Serve
Remove from the oven, sprinkle with fresh parsley, and serve with crusty bread to soak up the sauce.

Recipe Tips

Choose the Right Pan: An oven-safe skillet or Dutch oven is ideal for this one-pot dish.
Deglazing: Be sure to scrape up all the brown bits for extra flavor in the sauce.
Adjust for Heat: You can add a pinch of red pepper flakes for a bit of spice.

What to Serve With This Recipe

Serve Chicken Vesuvio with crusty bread, a side salad, or roasted vegetables. The bread is perfect for soaking up the delicious sauce.

Frequently Asked Questions

Q: Can I use boneless chicken?
A: Yes, boneless chicken thighs or breasts can be used, but reduce the cooking time to avoid drying them out.

Q: What if I don’t have white wine?
A: You can substitute white wine with additional chicken broth for a milder flavor.

Q: Can I add other vegetables?
A: Absolutely! Carrots, green beans, or peas make great additions.

Serving Suggestions

Serve Chicken Vesuvio in shallow bowls to catch the sauce, with a garnish of fresh parsley and a wedge of lemon for added brightness.

Equipment

Large oven-safe skillet or Dutch oven
Tongs
Wooden spoon or spatula

Ingredients

Chicken
4 bone-in, skin-on chicken thighs or 2 bone-in chicken breasts, split
Salt and pepper, to taste
2 tbsp olive oil
Potatoes
1 lb Yukon Gold or baby potatoes, halved
Sauce
6 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken broth
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
Juice of 1 lemon
Garnish
Fresh parsley, chopped
Lemon wedges

Instructions

Prepare the Chicken
Pat dry and season chicken with salt and pepper.
Brown the Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken, skin side down, and cook until golden. Set aside.
Cook the Potatoes
Add potatoes to the skillet, cut side down, and cook until golden. Remove and set aside.
Sauté the Garlic
Add minced garlic to the skillet and cook until fragrant.
Deglaze with Wine and Broth
Add wine, scrape up brown bits, and let simmer. Add chicken broth, herbs, and lemon juice. Season to taste.
Combine and Roast
Return chicken and potatoes to skillet, spoon sauce over, and roast at 400°F for 25–30 minutes.
Finish and Serve
Remove, garnish with parsley, and serve with lemon wedges and crusty bread.

Summary

Chicken Vesuvio combines golden chicken, tender potatoes, and a savory garlic-herb sauce for a rustic, delicious meal. Perfect for one-pot cooking, it’s a flavorful option for any dinner.

Notes

For a lighter version, use boneless, skinless chicken