Description
A hearty Italian-American classic featuring crispy chicken thighs, golden potatoes, sweet peas, and a rich garlic-herb pan sauce, all cooked in one skillet for a comforting and flavorful meal.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 3 large russet potatoes, cut into wedges
- 1½ cups frozen peas
- 6 garlic cloves, minced
- 3 tablespoons olive oil
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Place your oven-safe skillet on the stovetop over medium-high heat.
- Season the chicken thighs with salt, pepper, and oregano. Toss the potato wedges with a drizzle of olive oil, salt, and pepper.
- Add 2 tablespoons of olive oil to the hot skillet. Sear the chicken skin-side down for 4–5 minutes per side until golden. Remove and set aside.
- Add potatoes to the skillet and cook for 5–6 minutes, stirring occasionally. Add minced garlic and stir for another minute.
- Return the chicken to the skillet, skin-side up. Transfer to the oven and roast for 25–30 minutes or until chicken reaches 165°F and potatoes are tender.
- Sprinkle peas into the skillet and bake for another 5 minutes until warmed through.
- Serve directly from the skillet or transfer to a platter, spooning the pan juices over the top.
Notes
- Use bone-in, skin-on thighs for the best flavor and texture.
- Deglaze the pan with a splash of broth or water for extra sauce.
- Add fresh parsley or lemon juice before serving for brightness.