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Golden-brown chicken vesuvio with roasted potatoes and herbs served in a cast-iron skillet.
Reda

Classic Skillet Chicken Vesuvio

A Chicago-style classic, this one-skillet Chicken Vesuvio features crispy, bone-in chicken and roasted potato wedges swimming in a savory white wine, garlic, and oregano sauce. Finished with bright green peas, it's a rustic and deeply satisfying meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 765
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs bone-in, skin-on chicken pieces a mix of thighs and drumsticks works best
  • 2 lbs Russet potatoes scrubbed and cut into 1.5-inch wedges
  • 1/4 cup olive oil
  • 8 cloves garlic peeled and lightly smashed
  • 3/4 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 cup low-sodium chicken broth
  • 2 tsp dried oregano
  • 1 cup frozen peas do not thaw
  • 3 tbsp unsalted butter cut into small pieces
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 1/2 tsp kosher salt divided
  • 1 tsp freshly ground black pepper divided

Equipment

  • Large (12-inch) oven-safe skillet or Dutch oven
  • Large Mixing Bowl
  • Tongs

Method
 

Preparation and Searing
  1. Preheat your oven to 400°F (200°C). Pat the chicken pieces completely dry with paper towels and season generously on all sides with 1 teaspoon of salt and 1/2 teaspoon of pepper.
  2. Heat the olive oil in a large, 12-inch oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken pieces skin-side down in a single layer. Sear for 5-7 minutes without moving, until the skin is golden brown and crispy. Flip the chicken and sear for another 4-5 minutes on the other side. Transfer the chicken to a plate and set aside.
  3. Add the potato wedges to the same skillet, arranging them in a single layer as much as possible. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Cook for 8-10 minutes, turning occasionally, until they are golden brown and lightly crisped on all sides. Remove the potatoes from the skillet and set them aside with the chicken.
Build the Sauce and Roast
  1. Reduce the heat to medium. Add the smashed garlic cloves to the skillet and cook for about 1 minute until fragrant, stirring constantly to prevent burning. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes.
  2. Stir in the chicken broth and dried oregano. Bring the sauce to a simmer.
  3. Return the seared chicken pieces and potato wedges to the skillet, nestling them into the sauce. The chicken skin should remain mostly above the liquid to stay crispy.
  4. Carefully transfer the entire skillet to the preheated oven. Roast, uncovered, for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes are tender.
Finish and Serve
  1. Carefully remove the hot skillet from the oven. Scatter the frozen peas and pieces of butter over the chicken and potatoes. Let it rest for 5 minutes, allowing the residual heat to cook the peas and melt the butter into the sauce.
  2. Garnish generously with fresh chopped parsley. Serve immediately directly from the skillet, spooning the pan sauce over each serving.

Notes

For the crispiest skin, ensure the chicken is patted completely dry before seasoning. A heavy cast-iron skillet is ideal for this recipe as it retains heat well for searing and can go directly into the oven. Store any leftovers in an airtight container in the refrigerator for up to 3 days.