Herbed Chicken and Roasted Potato Bake

1. Preheat Oven

Preheat your oven to 425°F, ensuring it reaches the right temperature before starting to cook.

2. Prepare Potatoes

In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons of olive oil, 0.5 teaspoon of dried oregano, and a generous amount of kosher salt and black pepper. Place the baking dish in the oven and roast the potatoes for about 30 minutes, turning them halfway through.

3. Season and Brown Chicken

Season the chicken thighs with kosher salt, black pepper, and the remaining 1 teaspoon of oregano. Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 8 to 10 minutes until the skin is golden brown and crispy.

4. Cook Garlic and Make Sauce

In the same skillet, melt the butter and add the thinly sliced garlic. Cook for about 2 to 3 minutes until fragrant and starting to brown. Pour in the chicken stock and white wine, bringing the mixture to a simmer for about 2 minutes. Add the peas and stir to combine.

5. Combine and Bake

Remove the potatoes from the oven and pour the garlic, butter, chicken stock, wine, and peas mixture over them. Stir gently to coat the potatoes evenly. Arrange the browned chicken thighs on top of the potatoes, pouring any accumulated juices from the skillet over the dish. Return the baking dish to the oven and bake for an additional 20 to 25 minutes, or until the chicken is cooked through and the potatoes are tender.

6. Broil for Crispy Skin

Switch the oven to broil and broil the dish for 1 to 2 minutes to achieve a golden brown and crispy skin on the chicken. Watch closely to prevent burning.

7. Finish and Serve

After removing the dish from the oven, drizzle the juice of half a lemon over the chicken and potatoes, and sprinkle with chopped Italian parsley. Serve with crusty bread on the side to soak up the delicious juices. Enjoy!