Description
A classic Italian-American one-pan dish featuring tender chicken thighs baked with crispy potatoes, peas, and a bright lemon-butter sauce.
Ingredients
Scale
- 2 lemons, juiced
- 2 large Yukon Gold potatoes, scrubbed, halved lengthwise, cut into 1-inch wedges
- 5 tablespoons extra virgin olive oil, divided
- 3 pounds bone-in, skin-on chicken thighs
- 1 ½ teaspoons dried oregano, divided
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 4 cloves garlic, thinly sliced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken stock
- ½ cup dry white wine
- 1 cup peas (fresh or frozen)
- ¼ cup flat-leaf parsley, finely chopped
- Crusty bread, for serving
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry and season generously with salt, pepper, and half of the oregano.
- In a large oven-safe skillet or roasting pan, heat 3 tablespoons olive oil over medium-high heat.
- Sear chicken thighs, skin side down, until golden brown, about 5-6 minutes per side; remove and set aside.
- Add remaining 2 tablespoons olive oil to the pan and toss in the potato wedges; season with a pinch of salt and the remaining oregano, then roast for 10 minutes.
- Push potatoes to the side, add butter to melt, then stir in shallot and garlic; sauté until fragrant, about 1 minute.
- Sprinkle flour over the aromatics and stir for 30 seconds to form a roux.
- Deglaze with white wine, scraping up browned bits, then stir in chicken stock and bring to a simmer.
- Return chicken to the pan, skin side up, and transfer the entire skillet to the oven; bake for 25 minutes.
- Remove from oven, stir in peas and lemon juice; bake an additional 5 minutes until peas are tender and chicken reaches 165°F internal temperature.
- Garnish with chopped parsley and serve hot with crusty bread on the side.
Notes
For extra depth, add a splash of lemon zest before serving. Ensure the wine is dry and use a good quality olive oil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 130mg
Keywords: Chicken,Vesuvio,Potatoes,Peas,Italian,Comfort food