- 1 (4-4 ½ lb.) whole chicken cut into 8 bone in parts*
- Kosher salt and pepper to taste
- Olive oil for drizzling
- 18 oz baby gold potatoes cut in half
- 6 cloves garlic smashed
- 2 tsp dried oregano
- 5 sprigs of fresh thyme
- ½ cup dry white wine
- ⅓ cup low sodium chicken broth
- 1 lemon zested and juiced
- 6 oz snap peas cleaned and cut in half on a bias
- ½ cup frozen peas
- ¼ cup chopped fresh parsley
- ¼ cup sliced fresh chives
- Simple salad for serving, if desired
- Sourdough toast for serving, if desired
- Preheat oven to 425 F.
- Season chicken all over with salt and pepper.
- Coat the bottom of a large 12 inch ovenproof skillet with olive oil and heat until hot.
- Add in chicken skin side down, and cook over medium heat until deeply golden brown, about 8-12 minutes. You can also do this in batches if needed.
- Flip and cook for another 2-3 minutes just to lightly sear the other side. Remove from the pan and set aside.
- To the drippings, add potatoes cut side down, and cook over medium heat until browned, about 5–8 minutes. Don’t try to flip them until they naturally release from the pan.
- Flip over potatoes and cook for another 5-8 minutes, adjusting heat as needed, until the potatoes are about ⅓-½ of the way cooked. You want to make sure you cook the potatoes like this in this step so that they finish cooking at the same rate as the chicken in the oven.
- Add in garlic and season potatoes with a touch of salt and pepper. Sprinkle in oregano and add in thyme sprigs.
- Deglaze the pan with white wine and scrape up any brown bits from the bottom of the pan. Reduce by half.
- Add in broth, lemon zest and lemon juice. Return chicken to the pan, nestling it in with the potatoes.
- Transfer to the oven and cook for 25-35 minutes, until the breast is between 160-165F, the dark meat is at least 180F, and the potatoes are cooked.**
- Remove the chicken to a platter to rest.
- Turn the pan with the potatoes back on low heat and toss in the snap peas. Cook until just barely tender, about 1 minute. They cook faster than you may think.
- Add in frozen peas and heat through, about 1 minute more. Remove pan from heat. Stir in half of both herbs. Place chicken back on top of the potatoes to serve. Sprinkle the top with remaining herbs.
- This is great as is, but also lovely served with a simple side salad or some toasted sourdough. Make sure to spoon the pan juices over everything as you eat, it’s the best part 🙂
*It’s best for all the chicken pieces to be bone in, as it keeps it juicier. You can always ask your butcher to cut the chicken into 8 bone in pieces for you! You can also substitute the whole chicken for 4 lbs. bone in, skin on chicken thighs **The dark meat will still be juicy all the way up to 195 +
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