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Classic Chicago Chicken Vesuvio
Jeff Mauro
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  • 1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons extra virgin olive oil, plus more for brushing
  • 1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
  • 6 garlic cloves, smashed
  • 2 fresh thyme sprigs
  • 2 fresh oregano sprigs
  • 1 cup dry white wine, such as Pinot Grigio
  • 2 tablespoons Italian seasoning
  • 1 cup frozen peas, thawed
  • Zest and juice of 1 lemon
  • 1/4 cup chopped fresh flat-leaf parsley
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