Entree: United States – Midwestern United States (Illinois) – Chicken Vesuvio

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 6 bone-in, skin-on chicken pieces (thighs and drumsticks), approx. 3.5 lb (1.6 kg)
- 2 lb (900 g) Yukon Gold potatoes, scrubbed and cut into 1 to 1-1/2 in (2.5–4 cm) chunks
- 4 tbsp (60 ml) olive oil, divided
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tsp (1 g) dried oregano (or 1 tbsp / 3 g fresh oregano, chopped)
- 1 cup (240 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 2 tbsp (30 g) unsalted butter
- 1 cup (150 g) frozen peas, thawed or fresh peas
- 1 bay leaf (optional)
- 1 tsp (5 g) kosher salt, plus extra to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus extra to taste
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped, for garnish
- Lemon wedges, for serving

Instructions

Short Description:
Classic Chicago-area Chicken Vesuvio: bone-in chicken pieces roasted with garlic, oregano, white wine, olive oil, and pan juices, served with crispy roasted potatoes and bright green peas for a complete main-course meal.

Regional Notes:
This Illinois / Midwestern version uses bone-in, skin-on chicken braised and roasted in white wine, olive oil, garlic, and oregano and is served with potatoes and peas—the hallmark of the Chicago-area Chicken Vesuvio. Compared with generic Vesuvio variants, this keeps the wine-forward pan sauce and parcels the peas in near the end of roasting so they stay bright and tender.

1. Preheat the oven to 400°F (200°C). Pat the chicken pieces dry and season both sides with 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) black pepper.
2. In a large ovenproof skillet (12 in / 30 cm) heat 2 tbsp (30 ml) olive oil over medium-high heat until shimmering. Add the chicken, skin-side down, and brown without moving until deep golden, about 6–8 minutes. Turn and brown the other side for 3–4 minutes. Remove the chicken to a plate and set aside.
3. Add the remaining 2 tbsp (30 ml) olive oil to the skillet. Add the potato chunks in a single layer if possible, season with a pinch of salt and pepper, and cook, stirring occasionally, until the edges begin to brown, about 8 minutes.
4. Push the potatoes to the side and add the minced garlic and oregano; cook, stirring, until fragrant, about 30–45 seconds. Pour in the white wine to deglaze the pan, scraping up browned bits, and let the wine reduce by about half, 2–3 minutes.
5. Stir in the chicken stock, lemon juice, butter, and bay leaf (if using). Return the browned chicken pieces to the skillet, skin-side up, nestling them among the potatoes so they are partially submerged in the liquid.
6. Transfer the skillet to the preheated oven and roast for 20 minutes. After 20 minutes, carefully remove the skillet and scatter the peas over the potatoes and around the chicken. Continue roasting until the chicken registers 165°F (74°C) at the thickest part and the potatoes are tender, about 8–12 more minutes.
7. Remove the skillet from the oven. Transfer the chicken and potatoes to a serving platter. Discard the bay leaf. Spoon the pan sauce over the chicken and potatoes, sprinkle with chopped parsley, and serve with lemon wedges for squeezing. Adjust salt and pepper to taste.