Chicken Vesuvio on a Sheet Pan

1 whole chicken (3 to 4 pounds), broken down into breasts, wings and thigh-leg pieces (leaving thighs and legs attached), or 4-6 bone-in chicken breasts and thighs

Extra-virgin olive oil

Kosher salt

2 teaspoons dried Italian seasoning

Freshly ground white pepper 2-3 lemons, cut in half

3-4 pounds russet potatoes, cleaned and cut into wedges

8-12 cloves garlic, peeled

Fresh oregano, divided 2 large shallots, chopped 1/2 cup dry white wine

4 tablespoons stick) unsalted butter, plus more if you want the sauce richer

1 cup frozen peas, thawed Place the chicken pieces in a large re-closeable bag. Pour olive oil over them and massage to coat. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Set the chicken on the sheet pan. Season both sides of the pieces generously with the Italian seasoning and salt and pepper. Add the cut lemons to the pan. Make sure you have one half lemon for each piece of chicken.

Place the potato wedges and garlic cloves in another re-closeable plastic bag and add olive oil. Massage to coat evenly. Season potato wedges generously with the Italian seasoning and salt and pepper. Place the potatoes and the garlic on the sheet pan, spread evenly apart in one layer. Sprinkle all over with half of the fresh oregano. Roast until the chicken and potatoes are cooked through, 50-60 minutes, depending on the size of the chicken pieces. Test the chicken using an instant-read meat thermometer; it should be 160 degrees Fahrenheit for the white meat and 180 degrees Fahrenheit for the dark meat. If the chicken and potatoes are cooked through but not brown enough, let them sit under the broiler for 5 minutes. Remove from oven and let chicken and potatoes rest on the sheet pan. Pick up two of the roasted halved lemons and, while they are still hot, squeeze them over the chicken and the potatoes. Scatter the fresh oregano all over. Let chicken rest for 10 minutes. Meanwhile, in a small saucepan or 10-inch skillet, melt the butter and saute the shallot for about 3 minutes or until the butter foams and begins to brown. Add the wine to the skillet and turn up the heat for 1 minute to deglaze the pan. Add the roasted cloves of garlic to the pan and smoosh them with a fork. Stir well. Reduce the heat and add the peas. Let simmer about 2 minutes or until the peas are warmed through. Make sure you add enough salt because this sauce will be what flavors the chicken. Pour the hot sauce over the chicken. Serve immediately with the potatoes and a roasted lemon wedge.