2 lbs bone-in, skin-on chicken thighs
2-3 medium carrots, chopped
1 medium onion, thinly sliced
1 cup frozen peas
1 cup mushrooms, sliced
1/2 cup olive oil
1/2 cup Marsala wine
1/2 cup beef or chicken stock
1/4 cup (1/2 stick) unsalted butter, sliced
1/4 cup heavy cream
1 tablespoon dried oregano
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and fresh ground pepper, to taste
When ready to bake, preheat oven to 375°F.
In a medium bowl, toss chicken with oil, lemon juice, oregano, garlic, salt, and pepper. Cover with plastic wrap and chill to marinate for 1-2 hours.
In a baking dish, combine the carrots, onions, peas, and mushrooms with the wine and chicken stock. Season with salt and pepper and place slices of butter over the veggies. Arrange chicken thighs over the top and cover dish with foil.
Bake until chicken is cooked through, 40-45 minutes. Remove foil and turn broiler to high. Pour heavy cream over the veggies and broil until chicken skin is crispy, about 10 minutes.
Stir gently to incorporate sauce ingredients. Enjoy!