Ingredients

• 2 lbs Fingerling Potatoes, cut in half
• 4 lbs Trucchi’s Chicken Drumsticks
• ½ cup Olive Oil
• Salt
• Pepper
• 3 tsp Dried Oregano
• 15 Garlic Cloves
• 1 )nion, sliced finely
• 1 cup dry white wine
• 5 cup Chicken Stock
• 2 tbsp Lemon Juice
• 3 cups Peas (frozen is fine)
• 5 tbsp Butter
• 3 tbsp Fresh Parsley

Instructions

1. Preheat oven to 450°
2. Toss potatoes with a drizzle of Olive Oil, Salt, Oregano, Pepper.
3. Roast potatoes on a parchment-paper lined baking sheet for about 20 minutes. Turn heat down to 375.
4. Pat chicken pieces dry and season with Salt, Black Pepper, and Oregano.
5. Add Olive Oil to a frying pan and sear chicken (skin side down) for 5 minutes, then on the other side until browned.
6. Place finished chicken in a large roasting pan skin side up.
7. After Chicken is done searing, reduce the heat of the frying pan. Add olive oil, onions, and garlic, sauteeing until golden.
8. Add Dry White Wine and Chicken Stock. Turn the heat to high and reduce sauce to about half. After about four minutes, add in lemon juice.
9. Pour the sauce into the large roasting pan with the chicken. Nestle all of the potatoes around the chicken. Bake at 375 for about 20-30 minutes.
10. Transfer the Chicken and Potatoes to a serving platter, and add sauce to a pan.
11. Cook sauce with Peas, Butter, and season to taste. Pour over Chicken and Potatoes and serve with Parsley.