Chicken Vesuvio - Chicago Original and named for Mt. Vesuvio near Naples


  • 6 chicken thighs with skin & bones
  • 2 tbsp olive oil (divided)
  • 1 tsp dried oregano seasoning
  • Juice of 1 lemon
  • 6 cloves garlic (divided)
  • 2 cups Yukon Gold potato sliced
  • ½ onion, chopped
  • ⅔ cup dry white wine
  • ⅔ cup chicken stock
  • 1 tbsp dried oregano seasoning
  • 2 cups peas
  • Salt and pepper to taste



  • Place chicken in a large ziplock bag or bowl. Add chicken, lemon juice, pepper, 4 cloves minced garlic, oregano,1 tbsp olive oil. Shake or stir well.
  • Preheat oven to 400°
  • Warm 2 tbsp olive oil in large skillet over medium heat.
  • Add chicken skin side down and cook until browned about 8 minutes. Flip and cook another 4 minutes.
  • Remove chicken and put in baking pan
  • Add potatoes and cook for 5 minutes or until brown.
  • Remove potatoes and put in baking pan.
  • Put 1 tbsp oil into the skillet, add wine and broth and scrape up brown bits. Add onions & garlic skillet and cook for 3 minutes. Add peas and stir. until potatoes slightly browned and onions soft.
  • Pour pea mixture over chicken and put in oven uncovered for about 20 minutes.

Complete your meal with a side dish: (click on the title to view the recipe)

Kale and Apple Salad

My Favorite Green Beans

Roasted Asparagus

Shopping Cart