Olive oil

Butter

Chicken thighs and legs

3 pounds of golden or red potatoes, scrubbed and cut in wedges (I like to use Yukon Gold potatoes)

frozen peas or lima beans

2 onions cut in wedges

1 whole head of garlic, chopped

salt

pepper

oregano

rosemary

basil

dry white wine

1 can chicken broth

 

Season chicken with just salt & pepper. In a heavy oven-proof frying pan, brown chicken in butter and olive oil. After the chicken is browned, season generously with oregano, basil, and rosemary. Remove the chicken from the pan and stir in LOTS of fresh chopped garlic; add more butter & olive oil if needed. Sauté until soft. Be careful not to burn the garlic. Deglaze the pan with about a cup of white wine, scrapping all the brown bits off the bottom. Return chicken to the pan and tuck in wedges of scrubbed, unpeeled potato and the onion around the chicken. Add another splash of white wine and low-salt chicken broth - about a cup each depending how big the pan is. You may need to divide the dish and use the pan and another shallow roasting pan or pyrex. Pop the whole thing into a hot oven (425 degrees) and bake, uncovered for 45-55 minutes. Check to see that there is enough liquid in the pan and add a bit more broth and white wine, if needed. In the last five minute of baking, dump a package of petite frozen peas or lima beans on top of the chicken & potatoes. Serve on a deep, warm platter with the pan juices and a loaf of fresh warm bread.