Ingredients
Scale
- 2 lemons
- 2 large yukon gold potatoes (scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges)
- 5 Tablespoons olive oil (extra virgin, divided)
- 3 pounds chicken thighs (bone-in, skin on)
- 1 ½ teaspoons dried oregano (divided)
- 4 Tablespoons butter (unsalted)
- 1 shallot (minced)
- 4 cloves garlic (thinly sliced)
- 1 Tablespoon flour
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1 cup peas (fresh or frozen)
- 1/4 cup flat leaf parsley (finely chopped)
- Crusty bread (for serving)
Instructions
- Juice 1 lemon into a small bowl and slice the other one.
- Preheat the oven to 450 degrees. On a large baking sheet, lined with foil, toss the potato wedges with 3 tablespoons of olive oil and ½ teaspoon of oregano. Season with salt and pepper, then spread the potatoes in an even layer and tuck in the lemon slices. Bake for 30 minutes.
- While the potatoes are baking, season the chicken generously with salt, pepper, and the remaining 1 teaspoon of oregano. In a large oven-safe skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken and sear both sides until golden brown, about 4-5 minutes per side. Transfer the chicken to a plate.
- Lower the skillet heat to medium-low and add the butter. Once melted, add the shallot and garlic; cook until fragrant and soft, about 2-3 minutes. Whisk in the flour until lightly browned, around 1 minute.
- Pour in the chicken stock and white wine, bringing it to a simmer and cooking for 2 minutes. Stir in the peas, then return the chicken to the skillet, skin side up, and drizzle any chicken juices on top.
- After 30 minutes of baking the potatoes, add the chicken skillet to the oven. Bake until the chicken reaches 175 degrees Fahrenheit and the potatoes are tender, about 15-25 minutes. Stir the peas and lemon juice into the skillet and sprinkle fresh parsley on top.
- Serve immediately, spooning the pan juices over the chicken and potatoes, and enjoying with crusty bread on the side.
Notes
Ensure the chicken is bone-in and skin-on for the best flavor and moisture.
Feel free to use fresh peas for a pop of sweetness, or frozen peas as a convenient option.
Crusty bread is perfect for soaking up the delicious pan juices.
Nutrition
- Serving Size: 1 serving
- Calories: 753
- Sugar: 3g
- Sodium: 925mg
- Fat: 43g
- Saturated Fat: 11g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 47g
- Cholesterol: 165mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.