Chicken Vesuvio

Cuisine Style: European Cook Time: 30 mins Serves: 8
Chicken Vesuvio is an Italian-American dish. The dish is usually garnished with a few green peas for colour but you can also use frozen cut green beans or broccoli. A large roasting pan works well for this recipe.


3 skinless chicken legs and back
3 bone-in, skinless chicken breasts
2 Tbsp (30 mL) olive oil, extra virgin
4 potatoes, large, with skin
2 Tbsp (30 mL) oregano, dried
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
6 cloves garlic, chopped
6 Tbsp (90 mL) dry white wine
1 cup (250 mL) frozen peas
4 sprigs (parsley, for garnish)


  1. Preheat oven to 350°F (180°C). 
  2. Heat olive oil in large non-stick skillet over medium-high heat. Cut each potato into 8 wedges. Sauté until golden brown on both sides; remove and set aside. 
  3. Separate legs at the joint into drumstick and thigh pieces. Add chicken, including breasts, to pan and sprinkle with oregano, salt and pepper and brown on both sides. Add garlic and continue to sauté for 2 to 4 minutes until fragrant and lightly browned. Pour white wine over chicken and cook for 2 more minutes. Remove from heat and place in a casserole dish along with the potatoes. Cover pot tightly and bake until chicken is cooked through (about 30 minutes) and breasts reach an internal temperature of 165°F (74°C). 
  4. Add peas and bake for 5 additional minutes. Arrange potatoes and peas around chicken on serving platter, pour remaining gravy over chicken and serve. Garnish with parsley sprigs.

Nutritional Information

Calories: 440.0 Protein: 47.0 Fat: 11.0 Saturated Fat: 2.5 Carbohydrates: 36.0 Fibre: 4.0 Cholesterol: 140.0 Sodium: 210.0 Potassium: 40.0 Calcium: 6.0 Iron: 20.0 Vitamin A: 8.0 Vitamin C: 80.0 Vitamin B12: 37.0

Recipe courtesy of Chicken Farmers of Canada

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