Classic Chicago Chicken Vesuvio

subheading: ½ cup granulated sugar:

subheading: Kosher salt:

subheading: 1 whole chicken (between 3 and 4 pounds), broken down into breasts, wings and thigh-leg pieces (leaving thighs and legs attached):

subheading: 3 tablespoons extra-virgin olive oil:

subheading: 1 teaspoon dried Italian seasoning:

Freshly cracked black pepper

subheading: 1 pound russet potatoes, cut into wedges:

subheading: 6 cloves garlic:

subheading: ½ cup dry white wine:

subheading: Zest of 1 lemon plus juice of ½ lemon:

subheading: 4 tablespoons (½ stick) unsalted butter:

subheading: 1 cup frozen peas, thawed:

subheading: ¼ cup fresh flat-leaf parsley, chopped:

Directions at foodnetwork.com

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