A simple one-pan dish made with potatoes, peas, and a whole lot of garlic.
3 tablespoons olive oil
2 lb bone-in chicken thighs
3 russet potatoes, cut into 1" wedges
4 cloves garlic, finely minced
1 tablespoon oregano
1/4 cup white wine
1 1/2 cups chicken stock
1/4 cup butter, cold and cubed
2 tablespoons lemon juice
1 cup frozen peas
1/4 bunch parsley, finely chopped
In a large skillet, heat the olive oil over medium-high. Season the chicken generously with salt and pepper, then add to the pan to sear. Sear skin side down, allowing the fat to render and the skin to get crispy - about seven minutes.
Remove and set aside on a plate. Drain off some of the fat if need be, then add the potatoes to sear on all sides. When golden brown, remove and set aside as well.
Add the garlic, oregano, chicken broth, and white wine and allow to reduce by half. Then add the stock and bring it up to a gentle boil. Add back the chicken and potatoes, then transfer to the oven to cook for 30 minutes, or until the chicken and potatoes are cooked through.
When done, remove from the oven and transfer the chicken and potatoes to your platter. Add the peas to the pan and heat over medium heat for two to three minutes just to warm through. Finish the pan sauce by swirling in cold butter to emulsify, followed by the fresh lemon juice and parsley. Season with salt and pepper, then spoon everything onto the chicken and potatoes. Enjoy!