Chicago Chicken Vesuvio

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Season the chicken liberally with salt and pepper.

Step 3 -In an oven-safe skillet over medium heat, warm the olive oil.

Step 4 -Once the oil is shimmering, add the chicken to the skillet skin side down.

Step 5 -Sauté the chicken until it is browned and the skin is crisp, for about 5-7 minutes.

Step 6 -Flip the chicken and cook until golden brown on the other side, about 4-5 minutes.

Step 7 -Transfer the chicken to a plate and set it aside.

Step 8 -Add the potato wedges and onion, cooking until the onion is translucent and the potatoes start to brown on the cut side, about 5-7 minutes.

Step 9 -Add the garlic and cook until fragrant, about 1 minute.

Step 10 -Transfer the potatoes and onion to a plate and set them aside.

Step 11 -Pour the wine into the skillet and cook until reduced to about 1/2.

Step 12 -Deglaze the skillet, scraping up browned bits at the bottom of the skillet with a wooden spoon.

Step 13 -Return the potatoes, onion, and garlic to the skillet.

Step 14 -Add the chicken stock, parsley, and Italian seasoning, stirring to combine.

Step 15 -Place the chicken pieces on top of the mixture in the skillet.

Step 16 -Cover the skillet and place it in the oven. Roast the skillet until the chicken is cooked through and no longer pink at the bone, with an instant-read thermometer reading 165 degrees F when inserted into the thickest part of the meat, about 45 minutes.

Step 17 -Remove the skillet from the oven and transfer the chicken and vegetables to a plate using a slotted spoon.

Step 18 -Bring the liquid in the skillet to a simmer.

Step 19 -Add the butter and stir until smooth and shiny, about 5 minutes.

Step 20 -Season the pan sauce to taste.

Step 21 -Add the peas to the pan sauce and cook until thawed through, about 1-2 minutes.

Step 22 -Plate the chicken and vegetables, coating them with the pan sauce and peas. Serve!