Chicago-Style Chicken and Potatoes Recipe

I’ve cooked many chicken and potatoes recipes, but honestly, this one from Sip and Feast on Youtube is the best I’ve ever tried. It’s juicy, bursting with lots of flavors, and the sauce is a chef’s kiss! I can’t think of anything I dislike about this recipe; it’s too good! Learn the full recipe by watching the video below.

Ingredients:

• 4 – 5 medium yukon gold potatoes, cut into wedges
• 1 whole young chicken, cut into pieces (or 4 lb chicken thighs)
• 1/2 cup olive oil, divided
• 2 tsp kosher salt, divided
• 1 tsp ground black pepper, divided
• 3 tsp dried oregano, divided
• 10 cloves garlic, roughly chopped
• 1 cup dry white wine
• 1 cup low-sodium chicken stock
• 2 tbsp lemon juice
• 2 cups frozen peas
• 4 tbsp butter
• salt and ground black pepper, to taste
• 3 tbsp fresh parsley, minced

Directions:

Step 1

Preheat your oven to 450 degrees F. Next, prepare your veggies and cut them accordingly. Now, set one rack on your oven to the lowest level, then the other to the highest level. 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. Arrange the potatoes on one flat side and put them on the bottom rack of the oven at 450 degrees F.

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Step 2

Now, heat a large pan for three to four minutes. While the pan is heating up, pat the chicken dry, then season them with salt, ground black pepper, and dried oregano on both sides. 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.)

Step 3

After searing the chicken, saute the garlic until golden, then add 1 cup of dry white wine, 1 cup of low-sodium chicken stock, and 2 tbsp lemon juice. 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.

Step 4

After 25 minutes, remove the chicken and potatoes from the oven and transfer them to a platter (leave the sauce in the pan). 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. After this, turn off the heat, add the butter, and whisk it in until the butter fully melts and the sauce thickens. 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.

Chicago-Style Chicken and Potatoes Recipe