Chicken Vesuvio is an easy, delicious sheet pan dinner made with fresh lemons, garlic and potatoes.
One pan dinners are one of my favorite things to make, and to eat. When we’re having a crazy busy week (which, let’s face it, is almost every week), these types of dinners allow me to get in and out of the kitchen in the least amount of time possible.
This recipe for Chicken Vesuvio is one of those easy one pan dinners.
This entire post was written by my good blogging friend, Carrie, from Carrie’s Experimental Kitchen. When she heard that I was in the hospital and needed some help with guest blog posts, Carrie was the first person to step up and offer. I’m so grateful for your help, Ann… thank you so much!
I’m Carrie and I’m so happy to be able to help Heather out while she’s recuperating from surgery. I am the author behind Carrie’s Experimental Kitchen; which is a food blog dedicated to creating quick and easy family friendly meals, just like Heather.
In keeping with the simple recipe theme, today I’m going to share my recipe for Chicken Vesuvio; which is a roasted chicken dish with lemons, garlic and baby potatoes. I love how you can just put all of the ingredients on one pan, throw it into the oven and dinner is ready. Less mess. Less cleanup. My family really loved this recipe and I hope yours will too. Get Well Soon Heather!
We hope you enjoy this chicken vesuvio recipe.
- 1 Whole Roaster Chicken or a whole cut up chicken
- 1 Fresh Lemon, cut into 8 wedges
- 1 lb. Baby Potatoes
- 4 Cloves Garlic, peeled and cut in half
- Extra Virgin Olive Oil
- Kosher Salt & Black Pepper, as desired
- Preheat oven to 350 degrees F.
- Place the chicken parts, cut up lemons, baby potatoes, and garlic onto a baking sheet; then sprinkle with the oil, salt and pepper.
- Bake for 60-90 minutes or until the internal temperature reaches a minimum of 165 degrees; depending on the size of the chicken pieces. (I prefer my chicken at 180 degrees)