Let me tell you about the first time I made this Chicken Vesuvio with sausage and potatoes. It was one of those “clean out the fridge” kind of nights, and somehow, this glorious dish came together like magic. We’re talking golden-brown chicken, crispy edges on potatoes, a splash of white wine, garlic, and Italian herbs—oh, and did I mention sausage? Because, let’s be honest, sausage just makes everything better. This isn’t one of those fussy, fancy meals. Nope. It’s hearty, rustic, and cooked in one big skillet, which means fewer dishes and more flavor. The oven does most of the heavy lifting while you sip that leftover wine and bask in the garlicky aromas wafting through your kitchen. If you’ve never had Chicken Vesuvio before, it’s like a warm Italian-American hug—earthy, savory, and the kind of meal that feels like it’s been passed down by someone’s nonna. Except now it’s got sausage in it. Because we’re rebels like that.

1) Key Takeaways
2) Easy Chicken Vesuvio with Sausage and Potatoes Recipe
3) Ingredients for Chicken Vesuvio with Sausage and Potatoes
4) How to Make Chicken Vesuvio with Sausage and Potatoes
5) Tips for Making Chicken Vesuvio with Sausage and Potatoes
6) Making Chicken Vesuvio with Sausage and Potatoes Ahead of Time
7) Storing Leftover Chicken Vesuvio with Sausage and Potatoes
8) Try these Main Course Recipes next!
9) Chicken Vesuvio with Sausage and Potatoes Recipe
10) Nutrition

1) Key Takeaways

How to make a classic Chicken Vesuvio the easy way
Which ingredients give it that rich, garlicky flavor
What sausage to pair with chicken and potatoes
How to make it ahead and reheat like a pro

2) Easy Chicken Vesuvio with Sausage and Potatoes Recipe

This dish is where hearty meets humble. We’ve got crispy golden chicken thighs, browned sausages, soft roasted potatoes, and a garlicky white wine broth that soaks right into everything. I made it last week, and my husband nearly licked the pan clean. No shame. It’s got those good old-fashioned “home-cooked meal” vibes, but with a bold kick from Italian herbs and that irresistible sizzle from the sausage.

I like using chicken sausage in this recipe because it adds big flavor without the heaviness of traditional sausage. And hey, if you’re juggling a dozen things on a weekday, this recipe won’t break your back. It’s a one-pan dinner. Chicken sausage recipes like this one are my go-to when I need to feed a crowd or just want something that makes the whole house smell like Sunday dinner.

If you’ve never made Chicken Vesuvio before, this is a great place to start. And if you’ve made it a hundred times, adding sausage takes it to a whole new level. Let’s call this the weeknight hero of sausage and chicken recipes.

3) Ingredients for Chicken Vesuvio with Sausage and Potatoes

Chicken Thighs: Go for bone-in, skin-on thighs. They’re juicy, flavorful, and the skin crisps up beautifully in the oven.

Chicken Sausage: I used Italian-style chicken sausage for that classic Vesuvio flavor. Any cooked sausage works here, even a venison summer sausage recipe if you’re feeling adventurous.

Baby Yukon Potatoes: These little guys roast up with crispy edges and fluffy centers. No need to peel them—just slice and toss them in the pan.

White Wine: A dry white wine gives the sauce its signature tang. Don’t skip it—it makes the dish sing.

Chicken Broth: Low-sodium is best so you can control the salt. Adds moisture and depth to the pan sauce.

Garlic: Smash it, don’t mince it. You want those big bold garlic notes without it burning.

Dried Oregano and Thyme: These bring the Italian vibe. Earthy, herby, and simple.

Salt and Pepper: Season boldly but taste as you go. Sausage can be salty, so go easy at first.

Frozen Peas: Tossed in at the end, they add a little pop of sweetness and color.

Olive Oil: You’ll use it to brown everything. Adds richness and helps crisp those potatoes.

Fresh Parsley: Optional, but a nice finishing touch for a little freshness right before serving.

4) How to Make Chicken Vesuvio with Sausage and Potatoes

Step 1. Heat the oven to 400°F. Meanwhile, season the chicken with salt and pepper. Heat oil in a large oven-safe skillet and brown the chicken skin-side down until golden.

Step 2. Flip the chicken, brown the other side, and transfer it to a plate. Add the sausages to the same pan and sear until they get some nice color. Pull those out too.

Step 3. Toss in the potatoes. Let them sit until they get crisp and golden on the cut sides. You want those crusty edges.

Step 4. Stir in the garlic, oregano, thyme, wine, and broth. Scrape up the browned bits. That’s flavor gold.

Step 5. Nestle the chicken and sausage back in. Spoon some sauce over the top so nothing dries out in the oven.

Step 6. Roast uncovered for 25 to 30 minutes. Everything should be bubbly and golden. Chicken should hit 165°F inside.

Step 7. Stir in the peas and warm through for a few minutes. Hit it with parsley if you’re feeling fancy. Done!

5) Tips for Making Chicken Vesuvio with Sausage and Potatoes

Use a large skillet so everything gets a chance to brown properly. Don’t crowd the pan or things will steam instead of sear. I learned that the hard way on a rainy Tuesday night with soggy potatoes.

Let the wine cook down a bit before adding the broth. It helps mellow that sharp acidity. If you’ve got a picky eater in the house, this keeps the flavor smooth but full.

You can swap out the chicken sausage for pork or even plant-based sausage if that’s your thing. The idea here is flexibility. This is one of those italian chicken sausage recipes that plays well with whatever you’ve got in the fridge.

6) Making Chicken Vesuvio with Sausage and Potatoes Ahead of Time

This dish reheats beautifully, which is why I make a double batch on Sunday when I’m feeling organized. Just cook it all the way, let it cool, and stash it in the fridge. It’ll keep for up to 3 days without losing texture.

To reheat, place it in a covered baking dish and warm it at 350°F until hot. Add a splash of broth if it looks dry. The potatoes might lose a bit of their crisp, but the flavor holds up strong.

If you’re planning a big dinner and want to get ahead, you can even prep everything up to the roasting step. Just cover and chill, then pop it in the oven when guests arrive. It’s one of those sausages recipe setups that saves your sanity.

7) Storing Leftover Chicken Vesuvio with Sausage and Potatoes

Store leftovers in an airtight container in the fridge. They’ll last three to four days. When reheating, toss in a splash of broth or water and reheat on the stove or in the microwave.

Don’t freeze this one. Potatoes get weird and mealy. Trust me. I tried once and regretted it the next day. Stick with the fridge and eat it up within the week.

This chicken and veggie recipe stays cozy and filling even the next day. Perfect for lunchboxes or next-day dinners when the stove just isn’t calling your name.

8) Try these Main Course Recipes next!

9) Chicken Vesuvio with Sausage and Potatoes Recipe