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Chicken Vesuvio

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 eat.epicurious.com.



4 servings


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.


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