Chicken and artichoke vesuvio

Total Time
1 hr 15 min
15 min
1 hr
Chicken Vesuvio is an American-Italian specialty and has been a staple in Chicago restaurants since the 1930’s. It’s a rich, one-skillet chicken and potato dish that features white wine, fresh lemon juice, and lots of garlic. Our version calls for artichokes instead of green peas which roast beautifully and emerge with crisp exteriors and buttery insides. To quickly thaw the frozen artichokes, place them in colander and run under cold water while you prep the remaining ingredients. You could use boneless, skinless chicken thighs instead of the chicken breasts. Serve with a simple mixed greens salad to complete the meal.


Fresh lemon juice

¼ cup(s), (from 1-2 medium Lemons)

White wine

¼ cup(s), dry


6 clove(s), minced

Olive oil

1 Tbsp


2 Tbsp, chopped, fresh

Uncooked boneless skinless chicken breast

24 oz, 4 (6-ounce) breasts

Uncooked potato

4 large, baking potatoes, each cut lengthwise into 8 spears

Canned artichoke hearts, drained

10 oz, frozen artichoke hearts, thawed

Table salt

½ tsp

Black pepper

¼ tsp, coarsely ground


  1. Combine the lemon juice, wine, garlic, oil, and rosemary in a zip-close plastic bag; add the chicken, potatoes, and artichoke hearts. Squeeze out the air and seal the bag; turn to coat the chicken. Marinate, turning bag occasionally, at room temperature, 30 minutes.
  2. Preheat the oven to 450°F. Transfer the chicken, potatoes, and artichoke hearts to a baking dish large enough to hold everything in a single layer. Season with the salt and pepper and spray with olive-oil nonstick spray. Roast until the potatoes are browned and the chicken is cooked through, 20–30 minutes.