This easy recipe is made up of crispy-skinned chicken thighs simmered in a lemony white wine sauce and finished with peas. Served over crispy roasted potato wedges!
You'll only need bone-in skin-on chicken thighs and a few other simple ingredients to make this easy recipe.
Toss the potatoes in the salt, ground black pepper, oregano, olive oil, and lemon juice.
Roast at 425˚F for 25 minutes.
Season the chicken with sea salt, ground black pepper, and oregano.
Sear in olive oil over medium-high heat for 2-3 minutes on either side.
Remove the chicken from the pan and set aside.
Sauté the garlic in butter.
Add the chicken stock and bring to a boil.
Add the white wine and cook to evaporate a bit. Reduce the heat to low.
Stir in the chicken and the lemon juice.
Cover and cook for 25 minutes, adding the peas 10 minutes before the cooking time is up.
Serve the chicken and peas over the potatoes with the sauce and garnish with fresh parsley.