• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Snack On Meat

  • Home
  • All RECIPES
  • Desserts
  • Cakes
  • Chicken
  • Salade
  • Contact
  • Privacy Policy
You are here: Home / Chicken / Chicken Vesuvio

Chicken Vesuvio

If you’re craving a juicy, flavorful chicken dish that will win over the whole family, Chicken Vesuvio is just the ticket. This classic recipe features crispy, fall-off-the-bone chicken thighs paired with rosemary roasted potatoes in a rich lemon butter sauce. Trust me, you’ll want to sip the sauce on its own! The process is simple: sear the chicken skin, roast the potatoes, and whip up a quick, delicious sauce. The result? Tender chicken and saucy potatoes that soak up all that zesty, savory goodness.

The name “Chicken Vesuvio” is said to come from the eruption of steam when you add white wine to the hot pan—a nod to its dramatic flair. A Chicago favorite, this dish is a staple in Italian restaurants across the city. The goal here is to achieve juicy, tender chicken with crispy skin and perfectly cooked, flavorful potatoes. Roasting the potatoes with rosemary not only enhances their taste but also ensures they’re soft and full of flavor by the time they meet the sauce.

Chicken thighs often get overlooked, but they’re the star of this dish—classy, juicy, and wrapped in crispy skin. Not only are they more affordable than chicken breasts, but they’re also practically fool-proof. A good sear on a hot pan makes the skin golden and crispy, while the bone keeps the meat moist and tender. This recipe is a perfect opportunity to master your skin-searing technique and elevate your weeknight dinner game!

Ingredients:

  • 1.5 lbs. medium golden potatoes, halved
  • 2-3 sprigs rosemary
  • 1/4 cup olive oil, plus extra for drizzling
  • 6 skin-on, bone-in chicken thighs
  • 4 tbsp unsalted butter
  • 6 garlic cloves, minced
  • 1/2 onion, diced
  • 1 1/2 tsp dried oregano
  • 2 tbsp flour
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock
  • 1 cup frozen peas, thawed
  • 1 lemon, juiced
  • 2 tbsp fresh parsley, minced
  • Kosher salt and freshly cracked black pepper to taste

Directions:

  1. Preheat your oven to 400°F.
  2. Toss the potatoes with salt, pepper, and olive oil on a baking sheet. Spread them out, cut side down, and add rosemary sprigs. Roast for 20-25 minutes until tender.
  3. Heat a cast iron skillet over high heat with olive oil. Pat the chicken dry and season with salt and pepper.
  4. Place chicken skin side down in the skillet, reduce heat to medium, and cook for 6-8 minutes until the skin is golden and crispy. Flip and cook another 4-6 minutes, then remove from the pan.
  5. In the same skillet, add butter, onion, and garlic, cooking until the onion is translucent. Stir in oregano and flour, then deglaze with white wine. Add chicken stock and peas, and season to taste.
  6. Stir the roasted potatoes into the sauce. Arrange the chicken on top, keeping the crispy skin above the sauce. Bake for 20-25 minutes.
  7. Garnish with parsley and a squeeze of lemon juice, and enjoy!
Previous Post: « Soft Batch Double Chocolate Chip Cookies
Next Post: Magic Crispy Baked Scallops »

Primary Sidebar

About Me

Welcome to SnackOnMeat! I’m Shardae, the food lover behind this blog. I’m thrilled to have you here, sharing in my passion for creating delicious recipes that celebrate the art of hearty, satisfying meals.Read more...
Privacy
About

New Recipes

Calabrian Chili Roasted Red Pepper Pizza

the best One-Pan Chicken and Buttery Noodles

the best Blueberry Cake with Lemon Cream Cheese Frosting

the best Authentic Jamaican Curry Chicken

Million Dollar Ravioli Casserole

the best crockpot angel chicken

Dessert Recipes

the best Frosted Red Velvet Cupcake Cookies

Buttery Raspberry Crumble Cookies with Sweet Jam Filling

the best Cream Cheese Chocolate Chip Cookies (Soft Batch Style)

Levain Bakery Rocky Road Cookies – The Ultimate Copycat Recipe

Blueberry Cream Cheese Muffins

the best Boston Cream Cupcakes: A Handheld Twist on a Beloved Classic

Copyright © 2025 Snack On Meat on the Foodie Pro Theme