Skillet Chicken and Vegetables

Ingredients

• 0.8 teaspoon pepper black divided
• 2 tablespoons butter 
• 2 cups carrots ()
• 2 cups celery ()
• 1.5 cups chicken stock see unsalted (such as Swanson)
• 2 teaspoons cornstarch 
• 0.5 cup cooking wine dry white
• 1 tablespoon parsley fresh chopped
• 4  garlic cloves thinly sliced
• 1.3 teaspoons kosher salt divided
• 1 tablespoon meyer lemon juice fresh
• 2 tablespoons olive oil divided
• 1 tablespoon oregano fresh chopped
• 1 large onion red cut into 12 wedges
• 12 ounces potatoes red quartered
• 2  skin-on bone-in
• 2  skin-on bone-in halved

Equipment

• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 40
2. Heat a large ovenproof skillet over medium-high heat.
3. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray.
4. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over.
5. Place pan in oven.
6. Bake at 400 for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 16
7. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean).
8. Add 1 tablespoon oil to pan; swirl to coat.
9. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned.
10. Remove potatoes from pan.
11. Add lemon slices to pan; cook 1 minute on each side or until browned.
12. Remove lemon from pan.
13. Add remaining 1 tablespoon oil to pan; swirl to coat.
14. Add carrot, celery, onion, and garlic; cook vegetables for 10 minutes, stirring occasionally.
15. Add wine and chopped fresh oregano; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
16. Return potatoes to pan.
17. Combine chicken stock and cornstarch.
18. 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.
19. Sprinkle with parsley.