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Chicken Vesuvio

Chicken Vesuvio

Chicken Vesuvio is an incredibly easy one-pot chicken dish that is ready in an hour or less. Crispy chicken, potatoes, and peas baked in a flavorful, zesty sauce with garlic, white wine, and olive oil make for a tasty restaurant-quality dinner.
Course dinner, Entree, Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Author Imma


The Chicken and Potatoes

  • 4 chicken thighs with skin and bones
  • Salt and freshly ground black pepper
  • 2-3 teaspoons (4-6 g) Italian seasoning
  • 3-4 tablespoons (42-56 ml) olive oil, divided
  • 1 ½ pounds small potatoes, washed and halved

Chicken Vesuvio Sauce

  • 1-2 tablespoons (14-28 g) butter
  • 4 large garlic cloves, minced (1 tablespoon minced)
  • 1 small onion, sliced
  • 1 ½ teaspoons (1.5 g) dried oregano
  • 2 teaspoons (2 g) minced fresh thyme
  • 2 teaspoons (2 g) rosemary
  • ½ teaspoon (1 g) pepper flakes (optional)
  • ½ cup (118 ml) dry white wine (can replace with chicken broth)
  • 1 ½ cups (375 ml) chicken broth
  • 1 cup (150 g) frozen peas, thawed
  • parsley for garnishing
  • ½ lemon, sliced


The Chicken and Potatoes

  • Pat dry chicken thighs with a paper towel and place in a bowl. Season both sides with salt and pepper, then rub with Italian seasoning; set aside. If desired, this can be done an hour or two before cooking. Repeat the same process with the potatoes, set aside.
  • Preheat oven to 375℉/190℃. Place about 1 tablespoon or more of oil in a cast-iron or large skillet.
  • Add chicken to the pan and sear for about 5-6 minutes on each side or until slightly browned; it’s going to finish up cooking in the oven. Set aside. Clean pan of any major burns.
  • In the same skillet, add the remaining oil and let it warm up; then add the potatoes and cook until browned (turning and tossing potatoes around the skillet, so it browns evenly). Remove and set aside. Drain any excess oil or continue cooking with oil and omit butter.

Chicken Vesuvio Sauce

  • Melt in butter, followed by garlic, onion, oregano, thyme, rosemary, and pepper flakes, sauté for about 3-4 minutes.
  • Pour in white wine and chicken broth as liquid heats up, scrape any brown bits from the bottom and sides of the pan with a wooden spoon.
  • Return the chicken, stir to combine, and place potatoes next to the chicken. Bring to a boil over medium-high heat, turn off the heat, and place in the oven.
  • Bake, uncovered, at 375℉/190℃, or until the chicken is cooked through and has an internal temperature of at least 165℉/74℃ about 25-30 minutes.
  • Add peas to the pan with 5 minutes left of cooking time. You want to warm up the peas. Adjust seasonings to taste.

The Finishing Touches

  • Remove, garnish with parsley, and sliced lemon, if desired.


  • If you'd like to have it ready beforehand, then pop it in the oven when guests arrive, you can surely do that. Do everything up to the point it goes in the oven (the night before or in the morning) and put it in the fridge. Pull it out about half an hour before to come up to room temperature. Preheat the oven, then proceed with the recipes.
  • Don't have a skillet that can go in the oven? It won't technically be a one-pot meal, but you can transfer everything to a roasting pan and proceed with the recipe.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.