Ingredients:

  • 4 pieces Bone-in, skin-on Chicken Thighs and Legs (approx. 6 oz each)
  • 2 lbs Russet or Yukon Gold Potatoes, cut into rough 1.5-inch wedges
  • 3 Tbsp Extra Virgin Olive Oil, plus extra for drizzling
  • 1 Tbsp Unsalted Butter
  • Kosher Salt, to taste (roughly 1 Tbsp total)
  • Black Pepper, freshly cracked
  • 6 large Garlic Cloves, thinly sliced or finely minced
  • 1 large Shallot, finely diced (or small yellow onion)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Rosemary
  • 1/2 cup Dry White Wine (Pinot Grigio/Sauvignon Blanc)
  • 3/4 cup Chicken Stock (low sodium, warm)
  • 1 cup Frozen Peas
  • 1/2 Fresh Lemon, juiced and zested for finishing
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the chicken pieces completely dry and season liberally on all sides with salt and pepper. Toss the potato wedges in 1 tablespoon of olive oil, salt, and pepper.
  2. Sear the Chicken: Heat the remaining 2 tablespoons of olive oil and 1 tablespoon of butter in the oven-safe skillet over medium-high heat until shimmering. Place the chicken pieces skin-side down. Sear undisturbed for 6-8 minutes until the skin is deep golden brown and crispy. Remove chicken and set aside, reserving the rendered fat in the pan.
  3. Brown the Potatoes: Add the prepared potato wedges to the hot pan. Cook for 5-7 minutes, stirring only occasionally, until they start to develop a golden crust and crisp edges.
  4. Add Aromatics: Push the potatoes to the side of the pan. Add the sliced garlic, shallots, oregano, and rosemary to the center. Sauté for 1 minute until fragrant (do not let the garlic burn).
  5. Deglaze: Pour in the white wine. Use a wooden spoon to scrape up all the delicious brown bits (the fonds) stuck to the bottom of the pan. Let the wine simmer vigorously for 1-2 minutes until it has reduced by half.
  6. Assemble for Roasting: Pour in the warm chicken stock. Arrange the potatoes evenly in the pan, then nestle the seared chicken pieces skin-side up among the potatoes.
  7. Roast: Transfer the skillet to the preheated oven. Roast for 30–35 minutes.
  8. Check Doneness: The dish is ready when the potatoes are fork-tender and the chicken’s internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  9. Finish the Dish: Remove the pan from the oven. Stir in the frozen peas until heated through (about 1 minute). Squeeze half a fresh lemon over the entire dish.
  10. Rest and Serve: Cover the pan loosely with foil and let the dish rest for 5-10 minutes. Garnish liberally with fresh chopped parsley before serving directly from the pan.