Chicken Vesuvio

Chicken Vesuvio is an Italian-American restaurant classic that just happens to be a one-pan meal you can easily make at home. Who could say no to crispy chicken thighs, potato wedges, and peas drizzled in a lemony garlic white wine sauce?  

Chicken Vesuvio serves up a starch, vegetable, and sauce along with the protein, so you don’t need much else to make a complete dinner. But if I want to really make this a special meal, I always like a crisp escarole salad with an easy vinaigrette and crispy panko sprinkled on top.

Origins of Chicken Vesuvio

Depending on who you ask, chicken Vesuvio originated in Chicago in the 1920s, 30s, or 60s, at one of three different Italian restaurants. Possibly it’s named after the volcano Vesuvius in Southern Italy, because of the way the steam rises when the wine is added to the hot pan.) Or it could be because the way the chicken pieces are piled on top of the potatoes suggests a mountain on the plate. Either way, the Windy City got lucky.

The Best Wine for Chicken Vesuvio 

Most people say you shouldn’t cook with a wine you wouldn’t drink, as the heat will only enhance the undesirable flavors. But you don’t have to buy an expensive bottle; most middle of the road brands are perfectly drinkable. 

Look for a wine that’s dry and crisp with a little acidity. Popular choices include the more neutral pinot grigio or a sauvignon blanc that skews a little grassier. And don’t worry, the alcohol burns off long before you sit down to eat. For those of you who prefer to cook without wine, a non-alcoholic wine or low-sodium chicken broth is a fine substitute. You may need to add a splash more lemon juice to make up for the acidity from the wine so taste and adjust until it suits you!

Boost the Flavor in Your Chicken Vesuvio

Some recipes call for smashing the garlic into the sauce or grating fresh garlic in at the end for a final sharpness, but I like not only the ease of thinly slicing the cloves, but it also keeps the sauce preparation simple. It’s still plenty garlicky, but a little more mellow.

I use the zest as well as the juice of the lemon. The zest boosts the lemon flavor, while the juice provides the acid for the sauce. It’s also a zero-waste kitchen tip!

Another flavor boost comes from browning the potatoes in the chicken fat after crisping the skin. You may not need to add additional oil, but even if you do, the potatoes will soak up plenty of chicken-y flavor.

Can You Use Another Cut of Chicken?

Original versions of chicken Vesuvio call for a quarter of a chicken, separated into the bone-in chicken breast and leg quarter. I like using thighs not only for their deeper flavor,because they are more forgiving if you overcook them. It’s also easier to get the same cut of meat cooked to a uniform doneness. 

But should you prefer the leaner chicken breast, or you happen to have drumsticks on hand, you’ll just need to be mindful of the internal temperature—when your chicken reaches 165°F for breasts and 180 to 185°F for drumsticks, it’s fully cooked through. 

An Easy Meal, but Not a Make-Ahead One 

Once it sits overnight in the fridge, the crispy skin gives way to a disappointing flabbiness. If you do need to store any leftovers, simply remove the skin the next day, and reheat both the chicken and potatoes in a microwave-safe container covered loosely with a lid to prevent splattering until heated through. 

You could also reheat in the oven in a baking dish covered with foil. It wouldn’t hurt to drizzle with some fresh lemon juice after you reheat as the lemon flavor will fade overnight.

More Weeknight Chicken Recipes 

• Easy Chicken Yassa
• Classic Chicken Provencal 
• Sicilian Skillet Chicken
• Chicken Fried Rice
• One Pot Chicken and Orzo