Name: Chicken Vesuvio Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 6 chicken thighs (skin-on and bone-in, about 3 pounds); Salt and black pepper to taste; 2 large russet potatoes, unpeeled and cut into long 1-inch wedges; 1 teaspoon olive oil; Salt and black pepper to taste; ¼ cup olive oil; 4 tablespoons unsalted butter; 8 cloves garlic, minced; 2 teaspoons dried oregano; 1 cup water; 1 cup chicken broth; 1 cup frozen peas (do not thaw); Juice from ½ a lemon; Fresh parsley, finely chopped, for garnish; Lemon zest, for garnish

Print Recipe· 4.2 from 11 reviews

If you are looking for a vibrant, flavorful dinner that will impress without taking all day, this Chicken Vesuvio Recipe is your new best friend. Celebrated for its crispy-skinned chicken paired with tender potatoes, garlicky sauce, and bright bursts of lemon and peas, this classic dish delivers bold Italian-American flavors that feel like a warm hug on a plate. It’s comforting but exciting, rustic but refined, and perfectly balanced, making it an absolute delight from the first bite to the last. Trust me, once you try this Chicken Vesuvio Recipe, it will easily become a staple in your weeknight rotation and a favorite to share with friends and family.

Ingredients You’ll Need

A metal pan with six raw chicken thighs with light pink skin fills the center of a white marbled surface. Above the pan, two medium brown potatoes and two small clear glass cups with light yellow and near-clear liquids sit side by side. To the left, a white bowl is full of bright green peas and nearby a rectangular white dish holds a stick of pale butter. Below them, a whole yellow lemon and a lush green parsley sprig lie near three small white bowls containing black pepper, dried herbs, and coarse salt. Next to the bowls, a glass measuring cup filled with golden-yellow broth stands close to several garlic cloves resting on the surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Chicken Vesuvio Recipe lies in how simple, yet essential, each ingredient is. Each component plays a vital role in building layers of flavor and creating a perfect harmony of textures—from crispy skin and golden potatoes to rich buttery sauce and fresh hints of lemon.

Chicken thighs (6, skin-on and bone-in, about 3 Pounds): The star of the dish, giving you juicy meat with crispy, flavorful skin.
Salt and black pepper (to taste): Basic seasonings that bring out the natural flavors of the chicken and potatoes.
Russet potatoes (2 large, unpeeled, cut into 1-inch wedges): Their starchy texture crisps up beautifully while roasting.
Olive oil (¼ cup): Adds richness and helps get that perfect golden browning on chicken and potatoes.
Butter (4 tablespoons, unsalted): Provides a luscious, creamy base for the sauce and balances the garlic’s pungency.
Garlic (8 cloves, minced): Gives depth and a fragrant kick that is simply irresistible.
Dried oregano (2 teaspoons): Traditional herb adding an earthy Mediterranean flair.
Water (1 cup): Helps deglaze the pan and form the sauce base.
Chicken broth (1 cup): Enriches the sauce with savory depth and moisture.
Frozen peas (1 cup, don’t thaw): Added right at the end to keep their bright pop of color and sweet freshness.
Lemon juice (from ½ a lemon): Adds a lively, tangy brightness that cuts through the richness.
Parsley (finely chopped): For a fresh, herbal garnish that lifts the dish visually and in flavor.
Lemon zest: Adds vibrant citrus notes and a pretty finishing touch.

How to Make Chicken Vesuvio Recipe

Step 1: Preheat and Season

Start by preheating your oven to 425°F to ensure it’s nice and hot for roasting. Pat the chicken thighs dry—this is key for getting that crispy skin—and season generously with salt and pepper. Don’t forget to toss your potato wedges with salt, pepper, and a little olive oil to give them a head start on crispiness.

Step 2: Brown the Chicken

Heat about 3 teaspoons of olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and let them cook without moving until the skin turns beautifully crispy and golden brown, about 5 to 8 minutes. Flip and brown the other side for 3 minutes. The goal here is to build flavor and texture; don’t worry if the chicken is not fully cooked yet.

Step 3: Brown the Potatoes

In the same pan, add the remaining olive oil if needed and brown your seasoned potato wedges on all sides for about 3 minutes per side. This step seals in the potatoes’ edges, giving you that perfect balance of softness on the inside and crispiness outside.

Step 4: Make the Sauce

Remove the chicken and potatoes to a plate to free up your skillet. Melt butter in the pan and cook minced garlic and dried oregano until fragrant and just starting to brown, about 1 minute. Turn the heat to high, then add water to deglaze the pan, scraping up every golden brown morsel stuck to the bottom. Let the liquid reduce by half, then pour in chicken broth. Let everything simmer together for at least 5 minutes so all the flavors marry beautifully.

Step 5: Combine and Bake

Turn off the heat and stir in frozen peas right into the sauce—this keeps them bright and sweet. Nestle the chicken pieces back skin-side up into the pan, spooning sauce over them, and wedge the potatoes in between. Pop it all into your preheated oven for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

Step 6: Broil and Finish

For extra crispiness, switch your oven to the broil setting and broil the chicken for 1 to 2 minutes. Keep a close eye so the skin doesn’t burn but gets perfectly crisp. To finish, drizzle lemon juice over the whole dish and garnish generously with chopped parsley and lemon zest for fresh, zesty brightness.

How to Serve Chicken Vesuvio Recipe

A white plate shows a cooked chicken thigh with crispy brown skin topped with small green peas and chopped herbs. Next to it are three golden roasted potato wedges sprinkled with herbs and garlic bits. On the left side of the plate is a lemon wedge, while a fork and a knife with wooden handles rest on the bottom left edge of the plate. The plate is on a white marbled surface, surrounded by fresh green parsley, a white bowl of toasted bread slices, a small bowl of dried spices, a small bowl of lemon wedges, and a small dish of chopped green herbs. Part of a black pan with more chicken and potatoes appears in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Never underestimate the power of fresh parsley and lemon zest as garnishes on this dish. They not only add a beautiful pop of color, but their herbaceous, citrus flavors lift the rich, garlicky sauce perfectly and make the whole dish feel vibrant and inviting.

Side Dishes

While this Chicken Vesuvio Recipe is a complete meal on its own, serving it with a crusty bread or toasted baguette is heavenly. The bread is perfect for mopping up every last drop of that irresistible sauce. A simple green salad with a light vinaigrette can also add a refreshing counterpoint.

Creative Ways to Present

For a dinner party, consider plating individual portions with the chicken thigh centered, potatoes artfully arranged around it, and a drizzle of sauce on top. Serve family-style straight from the skillet for a warm, rustic vibe that gets everyone reaching for seconds. Adding a wedge of lemon on the side not only looks charming but invites guests to adjust the brightness to their liking.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Vesuvio is fantastic the next day. Transfer any leftovers into an airtight container and store in the fridge for up to 3 days. The flavors deepen overnight, making it equally tasty—if not more so—on round two.

Freezing

If you want to save some for later, freeze the cooled leftovers in a freezer-safe container or zip-top bag. For best quality, consume within 2 months. Keep in mind that potatoes may lose a bit of their crispy texture upon thawing.

Reheating

Reheat gently on the stovetop or in the oven at 350°F until warmed through to preserve the crispy skin and juicy meat. If you have frozen leftovers, thaw overnight in the fridge before reheating. Avoid microwaving as much as possible to keep textures intact.

FAQs

Can I use chicken breasts instead of thighs?

You can swap chicken breasts, but thighs are preferred because they remain juicier and develop a crispier skin. If you use breasts, be careful not to overcook them as they can dry out quickly.

Do I have to use frozen peas?

Frozen peas work best to maintain their sweetness and texture without becoming mushy. If you want to use fresh peas, add them at the very end and cook just until tender.

What if I don’t have a broiler?

No worries! You can simply extend the baking time slightly at 425°F to help crisp the skin. Just keep an eye on the chicken to prevent drying out.

Can this recipe be made gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and avoid any bread for serving unless it’s certified gluten-free.

Is this recipe suitable for meal prepping?

Yes! Prepare Chicken Vesuvio in advance and portion it out for easy reheats during the week. Just store the sauce separately if possible to keep your potatoes from getting soggy.

Final Thoughts

This Chicken Vesuvio Recipe truly offers the perfect combination of rustic comfort and bright, bold flavors. It’s one of those dishes that feels special enough for guests yet simple enough for any weeknight. I hope you give it a try soon and discover the joy of biting into tender chicken with crispy skin, golden potatoes, and that incredible garlicky sauce. Trust me—once you make it, this recipe will stick around in your heart and kitchen for a long time.