ingredients

• 6 chicken thighs, skin on
• Salt and Pepper
• 5 T Taste OVS Thyme Olive Oil
• 1 lb. Russet Potatoes, cut into 1/8 wedges lengthwise
• 6 cloves garlic, minced
• ¼ c Taste OVS Oregano White Balsamic
• ¾ c dry white wine
• 1 c chicken broth
• 2 T Taste OVS Naples Seasoning
• 1 c frozen peas
• 1 lemon, juice of
• 2 T unsalted butter, sliced

instructions

Preheat oven to 400°. Heat 1 T oil in a large cast iron skillet over medium high heat. Season thighs with salt and pepper on each side. Sear chicken thighs about 3 minutes per side, until golden brown. Remove chicken, add 3 T oil, and add wedges to the pan. Sear the potatoes, 6 minutes per side. Remove potatoes, add 1 T oil, and cook garlic for 30 seconds. Add broth and wine, deglaze pan, return potatoes to the pan, and add chicken, skin side up. Sprinkle seasoning on top. Place in oven and bake 30 minutes. Remove from oven, add peas, juice, and butter. Cook an additional 5 minutes. Stir sauce before serving.