Ingredients
Scale
- 3 tablespoons olive oil divided use
- 2 pounds bone-in skin-on chicken thighs
- salt and pepper to taste
- 1 pound russet potatoes cut into wedges
- 3 tablespoons butter
- 1/2 cup onion diced
- 4 cloves garlic thinly sliced
- 1 teaspoon italian seasoning
- 1/2 cup white wine
- 3/4 cup chicken broth
- 3/4 cup frozen peas thawed
- 2 teaspoons lemon juice
- 2 tablespoons parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees F.
- Season the chicken on both sides with salt and pepper.
- Place the chicken, skin side down, in the pan in a single layer.
- Cook for 4-5 minutes per side or until chicken is golden brown.
- Remove the chicken from the pan and cover to keep warm.
- Add the rest of the olive oil to the pan. Place the potatoes in the pan and season with salt and pepper. Cook for 3-4 minutes per side or until golden brown.
- Remove the potatoes from the pan and cover to keep warm.
- Add the butter to the pan and melt. Stir in the onion and cook for 4-5 minutes or until softened.
- Add the garlic and cook for 30 seconds, then stir in the Italian seasoning.
- Add the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has been reduced by half.
- Pour in the chicken broth, then season the sauce with salt and pepper.
- Add the chicken and potatoes back to the pan. Bake for 30 minutes or until chicken is cooked through.
- Turn the oven to broil (500 degrees F). Cook for 2-3 minutes or until chicken skin is crispy.
- Remove from the oven and stir in the peas. Drizzle the lemon juice over the chicken.
- Sprinkle with parsley then serve immediately with the pan juices spooned over the top.
Notes
For added flavor, marinate the chicken with herbs and spices before cooking.
Use fresh herbs like thyme for a burst of freshness in the dish.
Pair with a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 2g
- Sodium: 960mg
- Fat: 37g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 155mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.