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Ingredients
- 3 large russet potatoes about 2 1/4 pounds, scrubbed, halved lengthwise, then into long 1-inch-wide wedges
- 5 tablespoons extra-virgin olive oil
- 1 ½ teaspoons dried oregano
- 3 pounds bone-in skin-on chicken thighs (about 8 thighs)
- kosher salt and black pepper
- 4 tablespoons unsalted butter cut into 4 slices
- 6 to 8 garlic cloves thinly sliced
- 1 ¼ cups chicken stock
- ¼ cup dry white wine
- ½ lemon juiced
- chopped italian parsley for serving
- crusty bread for serving
Instructions
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heat oven to 425 degrees.
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in a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
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spread the potatoes out in an even layer (it’s o.k. if some overlap).
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bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (they’ll finish cooking with the chicken.)
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while potatoes roast, prepare the chicken:
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season the chicken with salt, pepper and the remaining 1 teaspoon oregano.
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in a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers.
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working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes.
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transfer the chicken to a plate.
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reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes.
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add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes.
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pour the mixture evenly over the potatoes, then gently stir to combine.
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place chicken on top of the cooked potato mixture, skin-side up.
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drizzle any reserved chicken juices on top.
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bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
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turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes.
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drizzle with lemon juice, and sprinkle with parsley.
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serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.
