Chicken Vesuvio

A delicious take on Chicken!


  • 1 cup olive oil
  • 10 cloves garlic
  • 4 large russet potatoes, peeled and quartered lengthwise
  • 2 3–4-lb. whole chickens, each cut into 8 pieces
  • 1 ½ cups white wine
  • ⅓ cup finely chopped parsley
  • 1 tbsp. dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ cups chicken stock
  • 1 cup frozen peas, thawed


  1. Heat oven to 375°. Heat oil in a roasting pan set over two burners over medium-high heat. Add garlic and potatoes; cook, turning, until potatoes are golden brown, about 45 minutes. Transfer potatoes and garlic to a plate; set aside. Add chicken to pan; cook, turning once, until golden brown, about 20 minutes. Add wine; cook until reduced by half, about 5 minutes. Return potatoes and garlic to pan; season with parsley, oregano, salt, and pepper. Add stock; transfer pan to oven. Bake, sprinkling peas over chicken in the last 5 minutes of cooking, until cooked through, about 45 minutes.



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