Serves 6 (serving size: 1 breast piece or 1 thigh, about 1 cup vegetable mixture, and about 1/4 cup sauce)
2 skin-on, bone-in chicken breast halves, halved crosswise
2 skin-on, bone-in chicken thighs
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
12 ounces small red potatoes, quartered
2 cups (1/2-inch-thick) slices carrot
2 cups (1/2-inch-thick) slices celery
1 large red onion, cut into 12 wedges
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 tablespoon chopped fresh oregano
1 1/2 cups unsalted chicken stock (such as Swanson)
2 teaspoons cornstarch
2 tablespoons butter
1 tablespoon fresh Meyer lemon juice
2 tablespoons butter
1 tablespoon chopped fresh parsley
How to Make It
Preheat oven to 400°.
Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.
Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add carrot, celery, onion, and garlic; cook vegetables for 10 minutes, stirring occasionally. Add wine and chopped fresh oregano; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
Return potatoes to pan. Combine chicken stock and cornstarch. Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in butter and lemon juice. Return chicken to pan. Sprinkle with parsley.