Chicken Vesuvio Recipe

Submitted By: The Spice House.

Chicken Vesuvio Notes

This is a hearty chicken and potatoes recipe, with an extra kick from The Spice House's versatile Chicago Deep Dish Pizza seasoning.

Adapted from Bon Appetit on

  • 1 (4-5 pound) chicken, quartered, backbone removed
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 2 large russet potatoes (about 14 ounces), peeled and cut into 6 pieces each
  • 6 cloves garlic, peeled
  • 1 teaspoon Chicago Deep Dish Pizza seasoning
  • 1/2 cup chicken stock, or canned broth
  • 1 cup frozen green peas, thawed
  • chopped fresh parsley, for garnish
Serves / Yields

4 servings

Preparation Instructions

Preheat oven to 450 degrees.

Sprinkle chicken with salt, pepper and oregano. Set aside. Heat oil in a large ovenproof pot on 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, Chicago Deep Dish Pizza seasoning, and saute 2 minutes. Return potatoes to pot and remove from heat. Add stock, and return to medium-high heat and bring to boil.

Cover pot tightly and transfer to oven. Bake until chicken is thoroughly cooked, about 30 minutes. Add peas, cover and bake 5 minutes longer. Transfer chicken to platter and arrange potatoes and peas around chicken. Pour sauce, from the pot, over the chicken and garnish with chopped parsley.

Helpful Hints

For a low-sodium dish, use salt-free chicken broth.

Quick Shopping List

Greek Oregano
Broken Leaf, in a glass jar
In a 1/2 cup shaker jar, net wt. .5 oz.
Garlic Powders, Granulated, Roasted or Very Fine Powder
Granulated, in a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
Chicago Deep Dish Pizza Pizzazz
In a glass jar
In a 1/2 cup shaker jar, net wt. 2 oz.

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