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  • Writer's pictureTedd Long

Chicken Vesuvio

Updated: Feb 23, 2021

From Deb Grenlund.

This Chicago original is a one-pan dish that starts on the stove and finishes in the oven. I


Note: Make this as fiery as you like by adjusting the amount of crushed red pepper. 4 ½ -pound chicken, quartered, backbone removed 1 tablespoon dried oregano 1 teaspoon garlic powder 3 tablespoons olive oil 2 large russet potatoes (about 14 ounces each), peeled, each cut into 6 pieces) 6 large garlic cloves, peeled ½ teaspoon (or more) dried crushed red pepper ½ cup chicken stock or canned chicken broth 1 cup frozen green peas, thawed Chopped fresh parsley (optional)


Preheat oven to 450°F. Sprinkle chicken pieces generously with salt and pepper. Sprinkle oregano and garlic powder over chicken; set aside. Heat oil in large ovenproof pot over high heat.

Add potatoes and saute until golden brown, about 5 minutes. Transfer potatoes to bowl.Add chicken to same pot and saute until golden brown on all sides, about 10 minutes. Add garlic cloves and dried crushed red pepper and saute 2 minutes. Return potatoes to pot. Remove pot from heat. Add stock. Return to medium-high heat and bring to boil.

Cover pot tightly; transfer to oven and bake until chicken is cooked through, about 30 minutes. Add peas to pot; cover and bake 5 minutes longer. Transfer chicken to platter. Arrange potatoes and peas around chicken. Pour sauce from pot over chicken. Garnish with chopped parsley, if desired, and serve.

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