Chicken Vesuvio

Directions

1. Preheat oven to 400º. In a large bowl, toss potatoes with 2 tablespoons olive oil, Italian seasoning, salt and pepper. Spread in a single layer on a 15x10x1-in. baking sheet. Roast 20 minutes, flipping halfway through.
2. Pat chicken dry; season with salt and pepper.
3. In a large oven-safe skillet, heat remaining 2 tablespoons olive oil over medium heat. Working in batches, add chicken thighs, skin side down. Cook until golden brown, 8-10 minutes per side. Transfer to a plate; cover to keep warm.
4. Drain off all but 2 tablespoons fat from the skillet. Heat to medium. Add shallots; cook until softened and golden brown, about 3 minutes, stirring often. Add garlic; cook 30-60 seconds or until fragrant. Add wine; bring to a simmer, scraping the bottom as it cooks. Add broth; simmer until sauce has slightly thickened and reduced by half, 3-5 minutes. Stir in lemon juice.
5. To the skillet, add potatoes and chicken thighs, skin side up. Transfer to the oven. Bake 25-30 minutes or until the internal temperature of the chicken thighs reaches 165º and potatoes are tender.
6. Remove from the oven. Arrange the chicken and potatoes on a serving platter.
7. Add butter to the sauce in the skillet; stir until melted. Add peas; cook until tender, 2-3 minutes. Season with salt and pepper. Spoon peas and sauce over the chicken and potatoes. Serve immediately.