One-Pan Chicken Vesuvio: 8 Super Steps

If you’re tired of complicated weeknight dinners that leave you scrubbing pots for an hour, you absolutely have to try this One-Pan Chicken Vesuvio recipe. Seriously, it’s a game-changer!

Hi everyone, I’m Anna, and I live for simple, flavorful chicken recipes that make everyday cooking feel joyful instead of like a chore. I’m always hunting down meals that deliver maximum taste for minimum fuss, and this Chicago-style classic fits the bill perfectly. We’re talking crispy chicken skin, potatoes that soak up all the garlic and lemon magic, all cooked right there in one skillet.

This isn’t your fancy, fussy dish. It’s straightforward, uses ingredients you probably already have, and honestly, the aroma that fills your kitchen while it bakes is worth the effort alone. Trust me, by the time you pull this beautiful One-Pan Chicken Vesuvio out of the oven, you’ll be wondering why you haven’t made it sooner.

Gathering What You Need for One-Pan Chicken Vesuvio

Okay, one of the best parts about this recipe is that it all comes together in one skillet, which means cleanup is a breeze! But before we start searing, we need to get our ingredients prepped and ready to go. Having everything measured out makes the cooking process go so smoothly, especially since we move quickly from the stovetop to the oven.

For four hearty servings, here is exactly what you need to pull together this amazing Chicago-style dinner. Don’t skip the prep work here—it really sets you up for success!

Chicken and Seasoning Components

• We need 8 bone-in, skin-on chicken thighs. Make sure they are about 6 to 8 ounces each. The skin is key for that crispy texture we want, so keep it on!
• You’ll need 2 teaspoons of kosher salt and 1 teaspoon of black pepper. We’re using this to season the chicken generously before it hits the pan.

Potato and Aromatic Base for One-Pan Chicken Vesuvio

• Grab about 2 pounds of baby Yukon Gold potatoes. These are perfect because they hold their shape well. Make sure you halve them—cut-side down is how we get them golden brown later.
• Slice 1 medium yellow onion thinly. This cooks down beautifully with the potatoes.
• We need 6 garlic cloves, sliced thinly. Don’t reach for the jarred stuff here; fresh sliced garlic makes all the difference!
• For that classic Italian flavor, measure out 2 teaspoons of dried oregano. If you happen to have fresh oregano, feel free to use about 2 tablespoons, but the dried works perfectly fine in this high-heat bake.

Liquids and Finishing Touches

• We’re using 3 tablespoons of olive oil in total, divided between searing and sautéing.
• You’ll need the juice of 1 whole lemon, plus the lemon cut into wedges to tuck around the chicken.
• For the sauce base, measure out 1 cup of low-sodium chicken broth.
• Finally, about 1/2 cup of frozen peas stirred in at the very end for a pop of color and sweetness.

The Simple Steps to Mastering One-Pan Chicken Vesuvio

This is where the magic happens, and I promise you, it’s not complicated at all. We’re using two heat sources—stovetop for searing and the oven for that perfect bake—but it all happens in the same skillet. That’s the beauty of a truly great one-pan meal!

Preparing the Chicken and Searing for Color

First things first: get your oven preheated to 400 degrees Fahrenheit. While that’s warming up, grab your chicken thighs. The most important step for crispy skin is patting them bone-dry with paper towels. Seriously, moisture is the enemy of crispiness! Once they are dry, season both sides well with 1 1/2 teaspoons of salt and all that pepper. Don’t be shy back there!

Next, heat 2 tablespoons of olive oil in that big, oven-safe skillet over medium-high heat. When that oil shimmers, carefully place the chicken thighs skin-side down. We want a hard sear here! Let them cook undisturbed for a solid 5 to 6 minutes until that skin is deeply golden brown. Then, flip them over and sear the other side for just 3 more minutes. Once they have beautiful color, take them out and set them aside on a plate for a minute.

Building the Flavor Base with Potatoes and Aromatics

Now, don’t clean that skillet! Add the remaining 1 tablespoon of olive oil to the pan. Toss in your halved Yukon Gold potatoes, cut-side down, right into the skillet. Add the thinly sliced onion too. You need to cook these for about 6 to 8 minutes, stirring only once, to get some nice browning on those potato cut sides. This browning is key for flavor!

Once the potatoes start looking golden, stir in your sliced garlic and the 2 teaspoons of dried oregano. Let that cook for just 1 minute until the garlic smells amazing—we don’t want it to burn! Now, pour in that 1 cup of low-sodium chicken broth. Grab a wooden spoon and scrape up all those lovely browned bits stuck to the bottom of the pan; that’s pure flavor, folks. That’s called the fond, and we want every bit of it!

Combining Elements and Oven Baking for One-Pan Chicken Vesuvio

Time to nestle the chicken back in. Place the thighs skin-side up among those potatoes. Squeeze about half of your fresh lemon juice right over the top of everything, and then tuck those lemon wedges right down around the chicken and potatoes. They’ll release their juices while baking.

Carefully transfer the entire skillet into your preheated 400°F oven. Bake this beauty for 25 to 30 minutes. Remember my golden rule: always use a meat thermometer! We’re looking for the chicken to hit an internal temperature of 165°F. If you don’t have a thermometer, you really should get one; it takes all the guesswork out of chicken safety. For more tips on getting chicken perfectly cooked, check out these juicy tips for baked chicken.

Finishing Touches and Resting the One-Pan Chicken Vesuvio

When the chicken hits that 165°F mark and the potatoes look tender, pull the skillet out. Quickly stir in that 1/2 cup of frozen peas right on top. They only need a few minutes to warm up, so pop the pan back in the oven for just 3 to 5 minutes more. Once the peas are bright green and hot, take the skillet out for good.

This last step is non-negotiable: let the dish rest for 5 minutes right on the stovetop before serving. This allows the juices in the chicken to redistribute, making your baked chicken thighs incredibly tender. Then, dig in!

Tips for Perfect Crispy Potatoes and Chicken

Listen, I know that sometimes when you try a one-pan meal, the potatoes turn out a little soft or the chicken skin gets kind of rubbery. That absolutely will not happen with this One-Pan Chicken Vesuvio if you follow a couple of my little tricks. A good sear and knowing when to trust your thermometer are the secrets here!

Achieving Superior Skin Crispiness

If you want skin that snaps, you have to treat it like you mean it! Before you even think about seasoning, use paper towels to pat those chicken thighs until they feel completely dry. I mean bone-dry! Moisture steams, and steam equals soggy skin. Also, make sure your skillet is hot—medium-high heat—before that first piece of chicken goes in. That initial sizzle is what locks in the crispiness and gives you that gorgeous color you want on your baked chicken thighs.

Checking Internal Doneness Safely

I can’t stress this enough, especially when you’re cooking bone-in pieces: always use a reliable instant-read meat thermometer. Don’t rely on color or timing alone! Insert the probe into the thickest part of the thigh, making sure you aren’t touching the bone. We are looking for a firm 165°F internal temperature. Hitting that magic number ensures everything is safe to eat and perfectly cooked without drying out the meat. It’s the ultimate shortcut to success!

Storage and Reheating Instructions for One-Pan Chicken Vesuvio

This chicken is so good, you’ll definitely have leftovers, even if you’re serving a crowd! The good news is that this recipe holds up really well, but you do need to store it the right way so those potatoes and chicken stay delicious for the next day’s easy weeknight dinner.

Storing Leftovers Correctly

Once the dish has cooled down to room temperature—don’t put hot food straight into the fridge, please!—transfer the chicken, potatoes, and any extra sauce into an airtight container. You want the container to seal tightly to keep out any fridge odors. This keeps perfectly well in the refrigerator for about three to four days. I usually try to eat it within three days for the best texture.

Warming Up Your One-Pan Chicken Vesuvio

If you just microwave this, you’ll lose all that beautiful crispiness we worked so hard for! To revive the texture, I highly recommend reheating this in the oven or even an air fryer if you have one. Spread the leftovers out on a rimmed baking sheet, maybe add a tiny splash of chicken broth or water to the bottom of the pan to create steam, and bake at 350°F for about 10 to 15 minutes until everything is heated through. If you’re in a huge rush, a skillet over medium heat works too, but keep the heat moderate so the potatoes don’t burn!

Frequently Asked Questions About One-Pan Chicken Vesuvio

I get so many questions about adapting this recipe, which is totally normal when you find a winner like this One-Pan Chicken Vesuvio! It’s designed to be flexible, but a few tweaks can change the cooking time, so here are the things I hear most often.

Can I Use Chicken Breasts Instead of Thighs?

You absolutely can substitute chicken breasts, but you need to watch the time closely. Breasts are leaner, so they dry out faster than thighs. If you use boneless, skinless breasts, sear them for maybe 3 minutes per side, then bake them for only about 18 to 22 minutes total, aiming for that 165°F internal temp. If you use bone-in breasts, they might need a few extra minutes compared to thighs.

How Can I Make This One-Pan Chicken Vesuvio Recipe Faster?

If you need this on the table even quicker for a busy night, speed up the prep! You can buy baby potatoes that are already halved, or if you have a powerful food processor, use the slicing blade for the onions and garlic. However, the searing and baking times are pretty optimized, so the biggest time saver is just getting organized before you turn on the stove. This is a fantastic easy weeknight dinner because the hands-on time is so low!

What Kind of Potatoes Work Best Here?

I really pushed for Yukon Golds because they have the perfect balance of starch and moisture; they get creamy inside and beautifully golden outside. If you can’t find them, small red potatoes are my next best choice. Just make sure whatever you use is small enough that when you halve them, they are roughly the same size so they cook evenly alongside your baked chicken thighs.

Estimated Nutritional Data for One-Pan Chicken Vesuvio

Now, I’m no nutritionist, so please take these numbers with a grain of salt—literally! These figures are just an estimate based on the specific ingredients and measurements I listed for four servings. Since we used low-sodium broth and focused on simple seasonings, this comes out as a fairly balanced meal, but remember, every kitchen is a little different!

Nutritional Table Reference

Here’s a quick look at what you can generally expect from one serving of this delicious One-Pan Chicken Vesuvio:

Nutrient	Amount (Per Serving Estimate)
Calories	550
Total Fat	28g
Carbohydrates	28g
Protein	42g
Sodium	Low-sodium broth used

This data is based on the ingredients listed and assumes the chicken thighs are eaten with the skin on. It’s a hearty meal perfect for satisfying those weeknight cravings!

Share Your One-Pan Chicken Vesuvio Success

And that’s it! You’ve successfully made a stunning, flavor-packed dinner using just one pan. I hope this recipe brings a little bit of easy joy to your kitchen rotation. I truly can’t wait to hear what you think! If you want to save this recipe idea for later, you can find it on Pinterest.

If you loved how simple this was, please leave me a star rating right below, or drop a comment telling me how crispy your chicken skin turned out. Happy cooking, everyone!

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