It’s so easy and full of flavor, you’ll want to make it every week.
A little white wine, a touch of butter, and boom—you’ve got comfort food with a citrusy kick. The best part? You probably already have everything you need.
INGREDIENTS
For the Chicken & Potatoes
- 2 tbsp olive oil (plus more for potatoes)
- 6 - 9 bone-in, skin-on chicken thighs or legs
- 1 tsp salt
- 1 tsp black pepper
- 1½ lb baby potatoes, washed and halved if large
- ½ med yellow onion, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 tsp dry oregano
- 4 - 5 cloves garlic cloves, very thinly sliced
- 1 lemon, cut into wedges
For the Braising Liquid
- 1½ cup dry white wine (or chicken stock)
- 1 tbsp lemon juice
- ¼ cup chicken stock (optional, for extra sauce)
For the Finish
- 1½ cup frozen peas or fresh if available (divide: 1 cup for baking, ½ cup added later)
- ½ cup pearl onions (optional, ideally pre-cooked or jarred)
- 2 - 3 knobs unsalted butter (about 2 tablespoons total)
- 2 tbsp fresh chopped parsley
DIRECTIONS
- Preheat oven to 375°F (190°C)
- Heat olive oil in a large oven-safe sauté pan over medium-high heat (~365°F / 185°C).
- Season chicken generously with salt and pepper.
- Place chicken skin-side down in the hot pan. Sear until golden brown.
- Flip the chicken and sear the other side until browned.
Prep and Add Vegetables
- While chicken is searing, prep the potatoes: halve any large ones and drizzle all with a little olive oil.
- Once the chicken is flipped, scatter in the sliced onion.
- When the onions are lightly golden, add the potatoes to the pan.
- Add fresh thyme, dried oregano, sliced garlic, and lemon wedges.
- Pour in the white wine and stir everything gently to combine. Let the wine reduce for 2–3 minutes.
Add Peas and Bake
- Add lemon juice and 1 cup of frozen peas to the pan.
- Taste and season with additional salt and pepper if needed.
- Transfer the pan to the preheated oven and bake for 30–45 minutes, or until the chicken is tender and potatoes are soft.
Final Additions and Finish
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Remove the pan from the oven and stir in the remaining ½ cup peas and pre-cooked pearl onions (if using).
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Add a splash of chicken stock if desired, to loosen the sauce.
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Sprinkle with chopped parsley.
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Add the knobs of butter and let them melt into the pan juices to enrich the sauce.
Final Bake and Serve
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Return the pan to the oven for another 10 minutes, just to heat the peas and onions through.
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Serve hot with extra lemon wedges—and maybe a spoon for the sauce!
Bon appétit!
TIPS
Pro Tip: Golden Brown Skin Every Time
Want that golden brown chicken skin every time? Pat your chicken dry before seasoning it. Moisture is the enemy of browning! Also, don’t move the chicken around once it hits the pan. Let it sit skin-side down until it forms that gorgeous golden crust. Your skillet will do all the work—you just need a little patience.
And speaking of the skillet—don’t wash it right away! Deglaze with that dry white wine, scrape all those brown bits up, and you’ve just unlocked the secret to the perfect wine sauce. That’s where the flavor lives.
Bonus Pro Tip: Brighten Your Chicken Vesuvio
Don’t skimp on the lemon. Between the lemon wedges, lemon zest, and a touch of lemon juice, you want that bright citrus to dance with the garlic and butter. It’s the acid that brings balance to the roast.
Also, and this is important, you can totally make this with boneless, skinless chicken if you prefer. Just reduce the cooking time slightly and keep an eye on those potato wedges. It’ll still be delicious, and your family will still think you’re a culinary wizard.
