Chicken Vesuvio (Italian Baked Chicken and Potatoes)
Chicken Vesuvio – A classic Italian-American recipe for baked chicken with potatoes, peas, white wine sauce, and lots of zesty seasonings. The entire meal bakes in just one dish, so prep and cleanup are a breeze!
I first learned about this chicken dish from the old Minnie Driver movie Return to Me. Has anyone seen it?
The movie is set in Chicago, at an Italian-Irish neighborhood restaurant. One night, the daily special is Chicken Vesuvio. Having never heard of this dish, I looked it up and found that it’s an Italian-American creation invented in Chicago, that includes whole chicken pieces, potatoes, peas, and a white wine sauce. Everything is cooked together in a single skillet so that all of the flavors and textures mingle. This also makes prep and cleanup super easy.
While I thought the movie was pretty cute, and who doesn’t love David Duchovny, it turns out that this easy oven baked chicken recipe is ridiculously fabulous!
Oven Baked Chicken Vesuvio
There is nothing complicated about this wonderfully rustic chicken and potatoes recipe. Just wholesome ingredients and the right spices, treated properly so that each component shines and also compliments one another.
One skillet Chicken Vesuvio is started on the stovetop and finished in the oven, so the chicken skin gets extra crispy. Meanwhile, the wine sauce simmers and flavors the potatoes to tender perfection.
The full meal is ready in about one hour, so it’s terrific to prepare nearly any night of the week. And because it features your main protein, potatoes, and peas in one dish, there’s no need to cook any additional sides. Just make sure to serve the chicken and potatoes with a generous scoop of the luxurious white wine sauce!
Ingredients You Need
I love the combination of fresh ingredients and pantry staples used to make this hearty chicken and potatoes recipe. You simply need:
- Whole chicken – either cut into 8 pieces, or you can use a precut 3-4 pound fryer pack of chicken pieces
- Mini new potatoes – scrubbed and halved
- Olive oil – or your preferred high-heat roasting oil
- Seasonings – oregano, salt, garlic powder, ground black pepper
- Garlic cloves – peeled but left whole
- White wine – use a dry white wine for the best sauce, like a Sauvignon Blanc or Pinot Grigio
- Chicken stock – we recommend low-sodium broth
- Crushed red pepper – adds a bit of heat without being too spicy, but feel free to leave out if you’re not a fan
- Frozen peas – thawed
- Chopped parsley – to sprinkle on the chicken and potatoes after roasting
- Lemon – cut into wedges, optional but terrific for a bright pop of fresh flavor
How to Make Baked Italian Chicken With Potatoes AKA Chicken Vesuvio
First, preheat the oven to 425 degrees F. Set an XL cast iron sauté pan, or another 14 inch oven-safe deep pan, over medium heat on the stovetop. Get out the frozen peas and set on the counter so that they defrost a bit. Prep the potatoes and gather all of your additional ingredients.
Next, in a small bowl mix the oregano, salt, garlic powder, and pepper… Or use a homemade Italian seasoning blend! Sprinkle evenly over the chicken pieces and potatoes.
Add 1 tablespoon of olive oil to the hot skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook for another few minutes. Move the chicken pieces to a holding plate.
If needed, wipe the skillet out with a paper towel before adding the remaining 2 tablespoons olive oil. Working in batches, place half of the potatoes in the skillet, cut-side-down. Sauté until golden, and then move to the holding plate with the chicken. Sauté the remaining potatoes until golden.
Get the Complete (Printable) Chicken Vesuvio Recipe Below. Enjoy!
No need to wipe again, simply add all the potatoes back to the skillet. Now add in the whole peeled garlic cloves and crushed red pepper, and mix well. Then place the chicken pieces over the potatoes, and pour in the wine and chicken stock.
Place the skillet in the oven for 30 minutes. It’s ready when the chicken is crispy on top and cooked through, and the potatoes are fork-tender.
Remove the skillet comes from the oven and immediately sprinkle in the peas and parsley. This will quickly warm the peas without overcooking them.
Serve the baked chicken and potatoes with a good portion of wine sauce and lemon wedges, if you like.
Frequently Asked Questions
Yes, you can! Sear the chicken breasts on the stovetop as you normally would, until lightly brown on both sides but not cooked all the way through. Also, make sure to brown the potatoes in the skillet a little longer, to make up for a shorter oven time. Cook together in the oven for about 20 minutes. Check to see that the chicken is roasted thoroughly, and continue cooking for another 5-10 minutes if needed. Whether using skin-on whole pieces or chicken breasts, the internal temperature should reach 165 degrees when done.
The alcohol does mostly cook off when roasted, but you still might prefer to make this recipe without wine. Simply substitute with low sodium chicken broth, and a little lemon juice, for a totally non-alcoholic Chicken Vesuvio.
This dish is delicious to enjoy for leftovers! Stored cooled chicken, potatoes, and peas in an airtight container, and keep in the refrigerator for up to 3-4 days. I recommend storing the white wine sauce separately for easy reheating in the microwave or on the stovetop. Leftover baked chicken and potatoes can be reheated in the microwave, but for the most yummy flavor and crispy skin it’s best to bake in the oven for 10-15 minutes at 350 degrees.
Looking for More Delicious One Pan Dinner Recipes?
- Easy Baked Corned Beef and Cabbage in the Oven
- Parmesan Lemon Chicken and Rice Skillet
- Balsamic Steak Sheet Pan Dinner
- Tuscan-Style Beef Cassoulet
- Low Carb Sheet Pan Chicken Cacciatore
Chicken Vesuvio (Italian Baked Chicken and Potatoes)
- 1 whole chicken cut into 8 pieces (or a 3-4 pound fryer pack)
- 3 pounds mini new potatoes halved
- 2 tablespoons olive oil
- 2 tablespoons oregano
- 1 ½ tablespoons salt
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon ground black pepper
- 10-15 cloves garlic
- 1 cup dry white wine
- 1 cup chicken stock
- ¼ – ½ teaspoon crushed red pepper
- ¾ cup frozen peas
- ¼ cup chopped parsley
- 1 lemon cut into wedges (optional)
- Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.
- In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.
- Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.
- Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.
- Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.
- Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.
- Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.
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