Its juicy, bursting with lots of flavors, and the sauce is a chefs kiss!
I cant think of anything I dislike about this recipe; its too good!
Learn the full recipe by watching the video below.
Image credits: Sip and Feast via Youtube
Drizzle some olive oil over the potato wedges and season with salt and ground black pepper.
Toss these together and transfer to a baking sheet lined with parchment paper.
After this, put some olive oil into the pan and start adding the chicken, skin side down.
Sear them for five minutes on the skin side and four minutes on the other side.
(Lower the oven temperature to 375 degrees F at this point.)
Turn your heat to high and reduce it for four minutes, then turn off the heat.
Now, put the chicken back into the pan along with the baked potato wedges.
Baked these on the middle rack at 375 degrees F for around 20 to 25 minutes.
Now, bring the sauce to a boil, then add the peas.
Lower the heat to medium heat, heat the peas throughout, and season with ground black pepper.
Lastly, add some of the chopped parsley, then pour the sauce over the chicken and potatoes.
Garnish with the remaining freshly chopped parsley and serve.
