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One Pot Easy Chicken Vesuvio

Easy Chicken Vesuvio

  • Author: Mila Furman
  • Total Time: 35 minutes


A succulent and garlicky one pan roasted chicken dish with white wine, fresh herbs and sinfully delicious potatoes to mop up the sauce with!


  • 1 Whole Cut Up Chicken or 3 pounds of leg quarters
  • 10 whole garlic cloves
  • 2 cups White Wine
  • 16 Potato Wedges
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 sprig fresh oregano
  • 2 tbsp Unsalted Butter
  • 1 cup Sweet Peas
  • Oil for Frying such as grapeseed or coconut


  1. Preheat oven to 400-degrees F.
  2. Heat a large skillet or dutch oven over medium heat with the olive oil
  3. Season the chicken with salt and pepper LIBERALLY and place in the skillet skin side down to sear. Remember a good sear come with time! Allow the chicken to cook for 3-4 minutes on each side until golden brown. DO NOT TOUCH IT.
  4. Remove the chicken.
  5. Add in the potato wedges and sautee for about 5-7 minutes or until lightly browned on each side.
  6. Add in the garlic cloves and let caramelize for a few minutes. Pour in the white wine scraping the bottom to make sure all the yummy bits scrape up from the bottom. This is called deglazing.
  7. Add the chicken, salt and pepper into the pan and place the whole pan in a 400 degree oven UNCOVERED.
  8. Cook the chicken for about 20 minutes until the chicken reaches an internal temperature of 165 degrees
  9. Remove the chicken from the oven and place back on the stove
  10. Bring the skillet back to a simmer, add the butter and peas and cook until a silky smooth sauce has formed
  11. Remove the chicken and potatoes from the pan and pour the sauce over them.


Just remember I always use a convection oven, so if you have a plain oven your time may need to be increased until the chicken is done.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: dinner
  • Cuisine: Italian