This Chicken Vesuvio has been a centerpiece on my table for years and feels like the culinary equivalent of a warm, familiar tune. I first discovered this take on roast chicken late one winter when a neighbor brought over a pan of it after a long day; the heady aroma of garlic and wine filled the house and every bite tasted like hospitality. That combination of crisped skin, juicy meat, and soft, oven-roasted potato wedges swimming in a glossy lemony-butter sauce quickly became a dish I make whenever guests arrive or when I want to turn a weeknight into something memorable. The texture balance—crispy edges from the pan-roast and the silky sauce finished with peas—always gets compliments. I love how forgiving this preparation is: you can use a whole cut-up bird, bone-in thighs, or even a mix of pieces, and the method adapts. The sauce is deceptively simple—dry white wine, chicken stock, garlic, butter, and lemon—but it's the reduction and the final whisk of cold butter that create a rich emulsion that clings to the chicken and potatoes. When served, the bright green parsley and peas lift the plate so the dish never feels heavy. For me, the best moments are the first forkfuls when the skin gives that satisfying crack and the meat underneath remains succulent.

Ingredients

• Yukon Gold potatoes: 4 to 5 medium, cut into wedges. Yukon Golds roast beautifully because of their medium starch content—look for firm, smooth-skinned potatoes and keep wedges uniform so they brown evenly.
• Chicken: 1 whole young chicken cut into pieces or about 4 pounds of thighs. Bone-in pieces give the best flavor; choose fresh or well-thawed pieces and pat completely dry to help the skin crisp.
• Olive oil: 1/2 cup total, divided. Use a good-quality extra virgin for finishing and a lighter olive oil for high-heat searing if you prefer.
• Seasonings: Diamond Crystal kosher salt (or equivalent), black pepper, and dried oregano. These simple aromatics are the backbone—don’t skip the oregano for that classic Vesuvio profile.
• Garlic: 10 cloves, roughly chopped. Crushing the garlic releases oils that flavor the sauce without overpowering; leave some slightly larger pieces for texture.
• Liquid: 1 cup dry white wine and 1 cup low-sodium chicken stock. Pinot Grigio, Sauvignon Blanc, or a clean Chardonnay work well—choose a wine you’d enjoy drinking.
• Lemon and butter: 2 tablespoons lemon juice and 4 tablespoons unsalted butter, cubed. Acid brightens the sauce and butter at the end creates a luscious finish.
• Peas and parsley: 2 cups frozen peas (thawed) and 3 tablespoons minced flat-leaf parsley for a burst of color and sweet freshness.

Instructions

Preheat and roast potatoes: Preheat your oven to 450F and place one rack low and another in the middle. In a bowl, toss potato wedges with 1/4 cup olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper. Spread them out on a parchment-lined baking sheet and roast on the lowest rack for about 20 minutes, or until well browned on one side. Browning here builds flavor—the potatoes should have good color before you lower the oven temperature. Season and sear the chicken: Reduce oven to 375F after removing the potatoes. Heat a large stainless-steel frying pan over medium. Pat chicken pieces very dry, then season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon oregano. Add a splash of olive oil to the pan and sear skin-side down for about 5 minutes until deeply golden, then 3 to 4 minutes on the other side. Work in batches to avoid crowding; transfer seared pieces skin-side up into a large roasting pan. Sauté garlic and deglaze: Lower heat to medium-low, add 1 to 2 tablespoons olive oil and the chopped garlic to the pan. Sauté gently until the garlic is golden and fragrant—avoid burning. Pour in 1 cup dry white wine and 1 cup low-sodium chicken stock, then increase heat to high. Let the liquid boil and reduce for 4 to 5 minutes until it has concentrated and slightly thickened. Stir in the 2 tablespoons lemon juice during the last minute, then remove from heat. Combine and bake: Pour the reduced sauce around the chicken in the roasting pan and nestle the partially roasted potatoes around the pieces. Bake at 375F on the middle rack for 25 to 30 minutes, or until chicken reaches 160F internal temperature (thighs can be taken to 175F if using dark meat). For extra color, broil 1 to 2 minutes at the end—watch closely to avoid charring. Finish with peas and butter: Transfer chicken and potatoes to a platter and tent loosely with foil to rest. Return the pan sauce to the stovetop over medium heat, add 2 cups thawed peas, and bring to a simmer. Once peas are heated through, remove from heat and whisk in cold butter, one cube at a time, to form a glossy emulsion. Taste and adjust seasoning with salt, pepper, oregano, and lemon if needed. Spoon the sauce over the chicken and potatoes, sprinkle with minced parsley, and serve.

Storage Tips

Cool leftovers to room temperature no longer than two hours, then store in an airtight container in the refrigerator for up to three days. For longer storage, remove potatoes and chicken from the sauce and freeze in a heavy-duty freezer container for up to three months. Thaw overnight in the refrigerator before reheating. To reheat, preheat oven to 350F, place pieces in a single layer, and warm for 15 to 25 minutes until the center is hot; add a splash of stock or a pat of butter if the sauce seems dry. Avoid microwaving if you care about crisp skin—use the oven for best texture.

Ingredient Substitutions

If you’re avoiding dairy, omit the finishing butter and whisk in a tablespoon of olive oil and an extra squeeze of lemon to add sheen and flavor. For a richer profile, swap low-sodium stock for homemade chicken stock. Bone-in chicken thighs are a great shortcut and stand up well to longer cooking; if using boneless thighs reduce oven time slightly and check for doneness earlier. If you don’t have Yukon Golds, use red potatoes, but reduce roasting time a bit as they can break down faster. For a white-wine-free version, substitute with extra chicken stock and 1 tablespoon white wine vinegar for acidity.

Serving Suggestions

Serve this with a simple green salad dressed in lemon vinaigrette to cut the richness, or alongside roasted seasonal vegetables. A crusty loaf is perfect for mopping up the sauce; if you want something heartier, a side of sautéed heirloom greens or a bean salad pairs nicely. Garnish with extra parsley and lemon wedges for brightness. For a more formal meal, plate individual portions with a spoonful of sauce and a scattering of peas for color.

Cultural Background

Chicken Vesuvio is rooted in Italian-American cuisine and often attributed to the Vesuvio restaurant in Chicago in the early 20th century. The technique—searing then braising with wine, garlic, and herbs—reflects Italian peasant-style cooking adapted to American ingredients and ovens. Over the decades, regional variations appeared, swapping in different herbs, potatoes, or green vegetables; each family’s version becomes part of its culinary identity, preserving a blend of immigrant resourcefulness and local abundance.

Seasonal Adaptations

In spring and summer, replace frozen peas with fresh garden peas or snap peas for a sweeter, crisper bite. In autumn, stir roasted root vegetables into the pan along with potatoes for earthier flavors. For holiday gatherings, finish with capers and a touch of rosemary, or add roasted cherry tomatoes in late summer for a bright acidic lift. Small seasonal swaps refresh the dish without changing the core technique.

Meal Prep Tips

For efficient meal prep, roast potatoes a day ahead and store refrigerated. You can also sear chicken and keep it loosely covered; the final bake only takes 25 to 30 minutes. Portion into microwave-safe containers for easy weekday lunches, but if you plan to reheat the skin, use an oven or toaster oven. Label containers with date and reheat instructions so family members know how to keep the texture intact.

Every time I make this for friends, the conversation turns to how a few simple techniques—drying the skin, searing in batches, and finishing with cold butter—transform ingredients. I hope this version becomes a dish you reach for when you want comfort with a touch of celebration. Enjoy sharing it around the table.