Chicken Vesuvio

A classic Italian-American dish featuring tender chicken with roasted potatoes and peas, infused with garlic and herbs.

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Season the chicken with salt and pepper and rub 2 tsp of dried oregano under the skin.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken skin-side down for 5–7 minutes.
Flip the chicken, add the quartered potatoes and minced garlic, and cook for an additional 2–3 minutes.
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan.
Transfer the skillet to a preheated oven at 200°C (400°F) and bake for 25 minutes.
Stir in the frozen peas and return to the oven for an additional 5 minutes.
Remove from the oven and let the dish rest for 5 minutes before serving.

Avoid overcrowding the pan during the searing step for even browning. You can marinate the chicken overnight for better flavor.