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Prep Time 10 mins
Cook Time 60 mins
Total Time 70 mins
Ingredients
  • 1 tablespoon olive oil
  • 4 skin-on bone-in chicken thighs, excess fat and skin trimmed (about 1 ¾ pounds)
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, plus more for seasoning the potatoes
  • 2 large russet potatoes, skin on, cut into ½-to-¾-inch wedges
  • 1 tablespoon unsalted butter
  • Cloves from 1 head garlic, peeled and thinly sliced
  • 1 teaspoon dried oregano or  Italian seasoning
  • ¾ cup dry white wine
  • ¾ cup frozen peas (not defrosted)
  • Finely grated zest of 1 lemon (about ½ teaspoon)
  • 1 tablespoon lemon juice
  • About ¼ cup chopped fresh flat-leaf parsley leaves
Steps
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