• 4 (5- to 7-ounce) bone-in chicken thighs, trimmed
  • 1/2 tsp salt & ½ tsp black pepper combined
  • 1 tsp table salt
  • 2 Tbsp olive oil divided
  • 4 Yukon Gold potatoes, 2 to 3 inches in diameter, halved crosswise
  • 2 garlic cloves minced
  • 4 garlic cloves sliced
  • 2 Tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 cup dry white wine
  • 1 cup peas



For this recipe you'll need a large skillet. If you don’t have one use a roasting pan. Trim all the skin from the underside of the chicken thighs, but leave the skin on top intact. To ensure that all the potatoes fit in the pan, halve them crosswise to minimize their surface area.

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and sprinkle on both sides with ½ tsp salt and ½ tsp pepper. Toss potatoes with 1 tablespoon oil and 1 teaspoon salt. Mince 2 whole garlic cloves, slice the other four garlic cloves and immediately combine separately with lemon juice in small bowl, set aside.

Heat remaining 1 tablespoon oil in large roasting pan over medium-high heat until shimmering. Place chicken, skin side down in single layer in pan and cook without moving it, until chicken has rendered it's fat (2 to 3 minutes). Place potatoes cut side down in chicken fat, arranging so that cut sides are in complete contact with surface of pan. Continue to cook until chicken and potatoes are deeply browned and crisp, 8 to 12 minutes or longer, moving chicken and potatoes to ensure even browning and flipping pieces when fully browned. When all pieces have been flipped, sprinkle chicken and potatoes with oregano and thyme and add halved garlic cloves. Remove pan from heat and pour wine into pan (do not pour over chicken or potatoes). Return pan to heat and bring to boil. Transfer pan to oven and roast until potatoes are tender when pierced with tip of paring knife and chicken registers 185 to 190 degrees, 15 to 20 minutes.

Transfer chicken and potatoes to deep platter, browned sides up. Place pan over medium heat (handles will be hot) and stir to incorporate any browned bits. Using slotted spoon, transfer garlic cloves to cutting board. Mash to a smooth paste with side of knife. Whisk garlic paste into sauce. Continue to cook until sauce coats back of spoon, 3 to 5 minutes longer. Add lemon juice and minced garlic. Add peas. Stir well. If sauce not thick enough, add a pat of butter and continue to stir on high heat. Pour sauce around chicken and potatoes and serve. Enjoy!