Chicken Vesuvio

🛒 Ingredients

• Bone-in, skin-on chicken thigh 180 g · 340 kcal
• Potatoes 150 g · 115 kcal
• Frozen peas 40 g · 30 kcal
• Olive oil 20 g · 180 kcal
• Dry white wine 60 g · 50 kcal
• Chicken broth 60 g · 5 kcal
• Garlic cloves 6 g · 9 kcal
• Dried oregano 1 g · 0 kcal
• Black pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Season chicken pieces generously with salt, pepper, and dried oregano.
2. In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the chicken pieces skin-side down until golden brown, then flip and sear the other side.
3. Remove chicken from the pan and set aside. Add diced potatoes and minced garlic to the pan, cooking until potatoes are lightly browned, about 8-10 minutes.
4. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Stir in the chicken broth and bring to a simmer.
5. Return the chicken to the pan, nestling it among the potatoes. Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until chicken is cooked through and potatoes are tender.
6. Stir in the frozen peas during the last 5-10 minutes of cooking. Serve immediately, garnished with fresh parsley if desired.