- 1 whole chicken, cut into 8 pieces
- salt and freshly ground pepper
- 4 medium russet potatoes
- Extra virgin olive oil
- 10 – 12 whole garlic cloves, peeled
- 2 tsp. dried oregano
- 1 1/2 c. dry white wine
- 1 1/2 c. low sodium chicken stock
- or broth
- 1 c. peas, fresh or frozen, optional
- Lemon wedges
- Chopped parsley for garnish, optional
the oven to 375 degrees. Pat the chicken dry with paper towels and sprinkle
with salt and pepper. Wash the potatoes and cut them, unpeeled, into 4
– 6 wedges each. Sprinkle them with the salt and pepper.
In a large skillet, heat a thin film of olive oil over medium high heat. Add the chicken pieces and brown on all sides, then remove, skin side up, to a baking dish large enough to hold the chicken pieces and potato wedges in one layer.
Add more oil to the skillet if necessary, then add the potato wedges and cook, turning frequently, until they are browned. Add them to the baking dish with the chicken.
Toss the garlic cloves in the skillet and sauté, stirring frequently, until they just begin to change color, then tuck them around the chicken and potatoes.
Pour off excess fat from the skillet and turn the heat to high. Add the wine, stock, and oregano and stir to deglaze the pan, incorporating the browned bits on the bottom into the liquid. When the mixture has reduced a bit, pour it over the chicken and potatoes, and put them in the oven.
Bake until the chicken and potatoes are cooked through, about 50 minutes to an hour. Towards the end of the baking time, cook the peas until just tender and keep warm.
Place the chicken and potatoes on a large deep serving platter or individual plates. Drizzle with the pan juices, sprinkle the peas, if using, over the top and serve immediately, garnished with lemon wedges and parsley, if desired. Serves 4