Chicken Vesuvio

 I have not made this recipe yet, but will this week. I'll add modifications. Going to use my air fryer.

INGREDIENTS

• 3 large russet potatoes, scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
• 5 tablespoons extra-virgin olive oil
• 1 ½ teaspoons dried oregano
• 3 pounds bone-in, skin-on chicken thighs (about 8 thighs) or Chicken legs
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Mrs Dash Extra Spicy
• 4 tablespoons unsalted butter, cut into 4 slices
• 6 to 8 garlic cloves, thinly sliced
• 1 ¼ cups chicken stock
• ¼ cup dry white wine
• 1 cup fresh or frozen green peas
• ½ lemon, juiced
• 1 Jalapeno sliced
• Crusty bread, for serving

PREPARATION

1. Heat oven to 425 degrees.
2. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper.
3. Spread the potatoes out in an even layer. Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
4. While potatoes roast, prepare the chicken: Season the chicken with salt, pepper, Mrs Dash's Extra Spicy, Garlic powder and the remaining 1 teaspoon oregano.
5. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
6. Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes.
7. Add the chicken stock and wine to the skillet, add peas, bring to a simmer and cook for 2 minutes.
8. Pour the mixture evenly over the potatoes, then gently stir to combine.
9. Add Jalapeno slices on top of the potatoes.
10. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
11. Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
12. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes.
13. Drizzle with lemon juicey. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.