Instructions
- Preheat oven to 450°F and position one rack low and one in the middle. Toss potato wedges with ¼ cup olive oil, 1 tsp kosher salt, 1 tsp dried oregano, and ½ tsp pepper. Spread on a parchment-lined baking sheet and roast on the lowest rack for 20 minutes until browned. Reduce oven heat to 375°F.
- Pat chicken dry and season with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp oregano. Heat a large skillet to medium, add a bit of olive oil, and sear chicken skin-side down for 5 minutes, then 3–4 minutes on the other side. Remove and place in a roasting pan, working in batches.
- Lower skillet heat to medium-low, add remaining olive oil, and sauté garlic until golden. Add wine and chicken stock, increase heat to high, and reduce by half for 4–5 minutes. Stir in lemon juice during the last minute.
- Pour the sauce around the chicken in the roasting pan, nestle roasted potatoes around the chicken, and bake at 375°F for 25–30 minutes, until chicken reaches 160°F internal temperature. Broil for the last 2 minutes if desired.
- Transfer chicken and potatoes to a platter and tent with foil. Simmer sauce in the pan over medium heat, add peas, cook until heated through, then stir in butter. Season with additional salt, pepper, oregano, and lemon juice if needed. Pour sauce over chicken and potatoes.
- Garnish with parsley and serve immediately.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4–6
- Difficulty: Medium
Variations & Substitutions
- Use bone-in chicken thighs and drumsticks instead of a whole chicken.
- Swap Yukon Gold potatoes for red or fingerling potatoes.
- Add carrots or bell peppers for extra vegetables.
Serving Suggestions
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