Chicken Vesuvio

Chicken Vesuvio is aka baked chicken and potatoes and the ultimate comfort food. Start on the stove and finish in the oven. It has lots of flavors, is filling, easy to make and a keeper that the whole family will love. What I love about this Chicken Vesuvio is that is incredibly easy to make, versatile as it starts on the stove and is baked to perfection in the oven. I can tell you, you will love the vesuvio sauce. Everything taste like in a fancy restaurant, but you can make it with no effort at home.

Here are the reasons why you should make this Chicken Vesuvio

Serve this and everyone will ask for the recipe, because it tastes just amazing. It is a well rounded recipe with great flavors and of course textures.

The preparation is really uncomplicated: you prepare everything shortly on the stove and after that bake Chicken Vesuvio to the finish in the oven. Sit back, relax and enjoy.

Really filling and a great dish that once tried you will be making it on repeat.

See my step by step pitures and you know how easy everything comes together.

What you need for this Chicken Vesuvio recipe

Potatoes: you can use Yukon, red, fingerling potatoes, you name it. Just make sure to cut them the same size that they can cook evenly.

Vegan Chicken: I use 4 filets as you see in my step by step pictures.

Olive oil and non dairy butter add great savory flavor and really lets everything shine.

Garlic and onions are ingredients that should be in almost any dishes. Great texture and flavor.

Oregano and poultry seasoning: oregano is a wonderful addition when you want some amazing Mediterranean flavor. Poultry seasoning intensifies the chicken taste.

Vegetable broth and lemon juice: Here is my take away: most recipes for Chicken Vesuvio use white wine which is absolutely delicious, but I really like the acidity that lemon juice adds so I stick with that.

Finally, some parsley to sprinkle after baking and it really adds a lot of fresh flavor, yum.

How to make Chicken Vesuvio

Start with making the broth mixture. In a bowl, mix vegetable broth, lemon juice, poultry seasoning and oregano. Set aside until use.

Heat 1 Tbs of olive oil and 1 Tbs of the butter in a pan  (reserve the rest for later). Cook the chicken with garlic and onions for 4 minutes, then remove from the pan.

Now add the remaining 3 Tbs of oil to the same pan, heat and then cook the potatoes for 10 minutes. In the meantime preheat oven to 410F.

Take a 9×13 inch casserole dish and transfer the potatoes from the pan as well as the chicken, broth mixture. Top with peas and remaining 1 Tbs butter (broken into pieces). Bake for 15 minutes, and finally sprinkle with parsley and serve the Chicken Vesuvio.

Tips and tricks

Leftovers are great for 4 days.

Instead of oregano you can use thyme if you want to.

Also, instead of lemon juice you can use white wine: pinot grigio or chardonnay are great.

You can freeze everything, but I really find that Chicken Vesuvio tastes best fresh. Leftovers are even amazing cold.

Other Chicken recipes to try (all of them are plantbased)

• Chicken and Dumplings
• Creamy Tuscan Chicken
• Sweet and Sour Chicken
• Chicken Noodle Casserole
• Chicken Riggies
• Chicken Spaghetti
• Chicken Salad

Try this Chicken Vesuvio and you know it is good. Tag your remakes on Instagram or Facebook.

Enjoy, Florian.