Description
A comforting one-pan dish with crispy roasted chicken, tender potatoes, and bright green peas, all coated in a light garlic lemon sauce that brings everything together beautifully.
Ingredients
Scale
- 1.2 kg chicken pieces
- 700 g Yukon gold potatoes
- 150 g green peas
- 6 garlic cloves
- 60 ml olive oil
- 240 ml chicken broth
- 1 whole lemon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 200°C.
- Season the chicken with salt, black pepper, and oregano, and toss the potatoes with olive oil and a pinch of salt.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Sear the chicken until golden, then add potatoes and garlic around it.
- Pour in chicken broth and transfer the skillet to the oven, roast for 35 minutes.
- Add peas and a squeeze of lemon juice, then cook for another 10 minutes.
- Let it rest briefly, then serve warm with pan juices.
Notes
- Pat the chicken dry before cooking for crispier skin.
- Add peas toward the end to keep them bright and tender.
- Do not overcrowd the pan to ensure even roasting.
- Use fresh lemon juice for best flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: chicken vesuvio, roasted chicken and potatoes, garlic lemon chicken, one pan chicken dinner, italian american chicken recipe