Ingredients
· 1 tablespoon olive oil
· 4 skin-on bone-in chicken thighs, excess fat and skin trimmed (about 1 3/4 pounds)
· 2 teaspoons kosher salt, divided
· 1/2 teaspoon freshly ground black pepper, plus more for seasoning the potatoes
· 2 large russet potatoes, skin on, cut into 1/2-to-3/4-inch wedges
·
1 tablespoon unsalted butter
·
Cloves from 1 head garlic, peeled
and thinly sliced
·
1 teaspoon dried oregano
·
3/4 cup dry white wine
· 3/4 cup frozen peas (not defrosted)
· Finely grated zest of 1 lemon (about 1/2 teaspoon)
· 1 tablespoon lemon juice
· About 1/4 cup chopped fresh flat-leaf parsley leaves
Method
Put the oven rack in the middle
and preheat the oven to 400°F.
Season the chicken:
Sprinkle the chicken with 1 1/2
teaspoons of the salt and 1/2 teaspoon pepper.
Cook the chicken:
Heat a 12-inch cast-iron pan
gradually over medium-low heat until it’s good and hot, about 10 minutes. (This
may seem like a long time, but the pan is over medium-low during this time, and
the payoff is nice and crispy golden-brown skin.)
Then turn the heat up to
medium-high and add the oil. Place the chicken in the pan, skin-side down. Cook
without moving until the skin develops a nice brown crust (you’ll have to peek
from time to time, gently lifting the chicken without tearing the skin, until
it releases from the pan), 8-10 minutes.
Remove to a plate. The chicken
isn’t cooked through yet, so don’t worry. It goes in the oven with the potatoes
later on.
Cook the potato wedges:
If there isn’t about 2
tablespoons of fat in the pan, add a little more oil. Otherwise, add the potato
wedges and sprinkle with remaining 1/2 teaspoon salt and a pinch of
pepper.
Stir to coat with and arrange in
the skillet flat side down. Cook until they turn light to golden brown. Flip as
they brown, about 8 minutes total. Remove to another plate. The potatoes will
also finish cooking when they go in the oven with the chicken.
Make the sauce:
Turn the heat to medium-low and
add the butter, garlic, and dried oregano or Italian seasoning. Cook, stirring,
until the garlic is fragrant but doesn’t turn brown, about 30 seconds.
Add the wine and frozen peas and
bring to a simmer, about 20 seconds.
Add potatoes and chicken into the sauce:
Turn off the heat, return the
potatoes to the pan, and turn to coat in the sauce. Then arrange the chicken on
top, skin-side up, and drizzle any juices left behind on the plate around the
potatoes.
Bake the chicken and potatoes:
Place the pan in the oven and
bake until the potatoes and chicken are cooked through, with the chicken
reaching an internal temperature of 180 to 185°F, about 30-35 minutes, depending on the size of the
thighs. The chicken will deepen in color and the potatoes will be tender.
Finish and serve:
Drizzle with the lemon juice, and
sprinkle with the lemon zest and parsley before serving.
This dish is best eaten the day
you cook it. Refrigerate leftovers in a tightly covered container for 3-4 days.
|
NUTRITION FACTS |
|
|
695 |
CALORIES |
|
30g |
FAT |
|
63g |
CARBS |
|
47g |
PROTEIN |