Chicken Vesuvio, Take Two


Chicken Vesuvio has always been a favorite of mine; it’s my go-to dish to bring to friends, and it’s great served hot, cold or at room temperature.

I love garlic, oregano and lemon in combination with potato spears and chicken on the bone. Here, I’ve updated it with sweet potatoes and wild ramps. This is an easily thrown together dish for a weekday meal, on the table in an hour, with plenty of oven time for you to toss up a mixed green salad, set the table, and open the wine.

Spring Chicken Vesuvio

Serves 4

  • 4 skin-on, bone-in chicken breasts
  • 8 ounces of your favorite bottled Italian dressing
  • 6 cloves garlic, chopped
  • 1 medium onion, peeled, halved and sliced thinly
  • 2 large sweet potatoes, peeled and cut into spears (about 8 per potato)
  • Salt and freshly ground pepper
  • 1/2 teaspoon dried oregano
  • 1 bunch ramps, cleaned, ends and leafy greens cut off (can substitute 1 cup frozen peas)
  • 1 lemon

1. Preheat oven to 375F.

2. In large bowl, combine chicken, dressing, garlic, onion and sweet potatoes. Turn out into a large roasting pan in a single layer. Sprinkle with salt, pepper and the oregano.

3. Place in center of oven and roast for 45 minutes.

4. Remove pan from oven and add ramps (or peas). Return to oven for 10 more minutes, then transfer pan to a wire rack to cool slightly.

5. Cut lemon in half and squeeze over chicken and vegetables. Enjoy immediately, or wait an hour. It will still be good!