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1
Preheat the oven to 350.
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2
Scrub the potatoes and cut each one lengthwise into 8 wedges, leaving the skin on.
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3
Season with salt and pepper and set aside.
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4
Season the chicken with salt and pepper on both sides.
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5
Heat the oil in a large skillet set over medium-high.
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6
Cook the chicken for about 4 minutes on each side, and transfer to the biggest roasting pan you own.
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7
Throw the potato wedges into the oil left in the skillet and cook them for 1 minute on each side.
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8
Remove the skillet from the heat and transfer the potatoes to the roasting pan with the chicken.
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9
If they dont all fit in a single layer, oil up another roasting pan and put the rest of the wedges in there.
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10
Dump all but 2 tablespoons of the oil out of the skillet.
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11
Put it back on the heat and add the garlic.
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12
Cook for 1 minute and then stir in the marsala, lemon juice, Mutha Sauce, oregano, parsley, and salt and pepper to taste.
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13
Cook for 1 minute.
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14
Pour half of the sauce over the chicken and potatoes, saving the rest.
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15
Cover the roasting pan(s) with foil and bake for 30 minutes.
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16
Uncover and flip over the chicken and potatoes.
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17
Bake, uncovered, another 15 minutes.
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18
Flip the pieces again and pour the rest of the sauce over everything.
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19
Bake for 10 minutes more, til the chicken and potatoes are tender and glazed with the sauce.
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20
Mound the chicken pieces in the center of a large platter.
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21
Then pile a ring of potato wedges around them, and scatter the peas over the top.
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22
Serve it hot and smokinjust like a volcano.
