Chicken Vesuvio

Ingredients

• 2 chicken thighs (with skin and bones)
• 1 tsp olive oil (divided)
• 0.33 tsp dried oregano
• 2 tsp lemon juice (freshly squeezed)
• 2 cloves garlic (divided)
• 0.67 cups yukon gold potato (sliced)
• 0.17 onion (chopped)
• 3 tbs dry white wine
• 3 tbs chicken stock
• 1 tsp dried oregano
• 0.67 cup peas
• salt and pepper (to taste)

Instructions

1. Place chicken in a large ziplock bag or bowl. Add chicken, lemon juice, pepper, minced garlic, oregano, and 1/3 of the olive oil. Shake or stir well.
2. Preheat oven to 400°
3. Heat another 1/3 of olive oil in large skillet over medium heat.
4. Add chicken - skin side down and cook until browned about 8 minutes. Flip and cook another 4 minutes.
5. Remove the chicken and put it in a baking dish.
6. Add potatoes to the hot skillet and cook for 5 minutes or until golden brown.
7. Remove the potatoes and add them to the baking dish with the chicken.
8. Add the remaining oil into the skillet along with the wine and broth. Add onions & garlic to the skillet and cook for 4 minutes. Add peas and keep over heat until onions are soft.
9. Pour the pea mixture over the chicken and potatoes. Place the dish in the oven uncovered for about 20 minutes or until the chicken is cooked through.

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