Bone-in, skin-on chicken thighsChicken legs or breast can be substituted~4-6est.
Saltto taste
Black pepperto taste
Olive oil~3 tbspest.
Onion, halved½
Baby Yukon Gold potatoesCut larger potatoes in half~1½ lbest.
Garlic, thinly sliced4-5 cloves
Lemon, cut into wedges/pieces~2est.
Lemon juice~¼ cupsest.
Lemon zest~1 tspest.
Fresh thyme~4-5 sprigsest.
Dried oregano
~1 tspest.
White wineUsed to deglaze the pan~1 cupest.
Frozen peasFresh peas can be used if available~1½ cupsest.
Pearl onions (jarred/pickled)Optional ingredient for extra flavor~1 cupest.
Butter~3 tbspest.
Fresh parsley~2 tbspest.
Steps
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1
Season both sides of the chicken thighs with salt and black pepper.
2
Add olive oil to the pan and place the chicken skin-side down, searing until golden brown.
3
Wash and dry the baby potatoes, halving any larger ones, then add them to the pan with the chicken and drizzle with a little olive oil.
4
Add the thinly sliced garlic, halved onion, lemon juice, fresh thyme, and dried oregano.
5
Add the lemon pieces and lemon zest, then deglaze the pan with white wine, letting it reduce slightly.
6
Once the onions are golden, transfer everything (chicken, potatoes, onion, garlic, lemon, and juices) into a baking dish, add the frozen peas, and drizzle with a little more olive oil and lemon juice.
7
Place the dish in an oven preheated to 375°F and bake for about 30 to 45 minutes.
8
Remove from the oven, add pearl onions (if using) and fresh peas, then return to the oven for about 10 minutes to warm through.
9
Remove from the oven, sprinkle with fresh parsley, and stir in a few knobs of butter while everything is still hot until melted into the sauce.
10
Plate with lemon wedges and serve — the chicken should be so tender it falls right off the bone.
PrimedTableBETA
