Chicken Vesuvio Recipe

Preheat your oven to 400 degrees Fahrenheit.
Pat the chicken thighs dry with paper towels and season both sides of the chicken with the poultry seasoning and salt.
Heat the oil in a large, oven-safe skillet set over medium-high heat. Add the chicken, skin-side-down, to the skillet and sear for approximately 4 minutes on each side or until both sides of the chicken are lightly golden and crispy. (Note: The chicken will not be fully cooked at this point.)
Remove the chicken to a clean plate and set it aside. Reduce the heat to medium heat and add the butter to the skillet. Once melted, add the potato wedges, cut side down, in the pan for approximately 10 minutes or until they are golden and slightly crispy.
Stir in the white wine, garlic, fresh lemon juice, and oregano. Bring to a gentle simmer and cook until reduced by about half, scraping up any brown bits that may have formed on the bottom of the pan.
Return the chicken back to the pan, skin side up. Cover with an oven-safe lid and remove from the stovetop heat. Transfer to the oven and bake for 20 minutes or until the internal temperature registers 155-160℉ as measured by a digital meat thermometer.
Sprinkle the peas around the chicken and set the oven to broil. Broil, uncovered, until the chicken skin is golden brown and crispy, about 1-2 minutes.
Remove from the oven and let the chicken rest for five minutes before serving with lemon slices and fresh oregano for garnish if desired.