Perfectly juicy chicken, peas and potatoes in THE BEST white wine sauce. Truly the best roast chicken dish there ever was.
4.9 stars (17 ratings)
Ingredients
2russet potatoes, cut into 8 long wedges
1 ½tablespoonsolive oil
Kosher salt and freshly ground black pepper, to taste
6bone-in, skin-on chicken thighs
2tablespoonsunsalted butter
2large shallots, diced
3clovesgarlic, minced
¾teaspoondried oregano
2tablespoonsall-purpose flour
1 ½cupschicken stock
½cupdry white wine*
⅔cupfrozen peas
1tablespoonfreshly squeezed lemon juice
2tablespoonschopped fresh parsley leaves
Instructions
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 30-35 minutes, or until golden brown, stirring halfway. Set aside and keep warm.
Season chicken thighs with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and oregano until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock and wine, scraping any browned bits from the bottom of the Dutch oven. Return chicken to the skillet.
Place into oven and bake until chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 12-15 minutes.
Stir in peas and lemon juice until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately with potatoes, garnished with parsley, if desired.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.