A succulent and garlicky one pan roasted chicken dish with white wine, fresh herbs and sinfully delicious potatoes to mop up the sauce with!
- 1 Whole Cut Up Chicken or 3 pounds of leg quarters
- 10 whole garlic cloves
- 2 cups White Wine
- 16 Potato Wedges
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 sprig fresh oregano
- 2 tbsp Unsalted Butter
- 1 cup Sweet Peas
- Oil for Frying such as grapeseed or coconut
- Preheat oven to 400-degrees F.
- Heat a large skillet or dutch oven over medium heat with the olive oil
- Season the chicken with salt and pepper LIBERALLY and place in the skillet skin side down to sear. Remember a good sear come with time! Allow the chicken to cook for 3-4 minutes on each side until golden brown. DO NOT TOUCH IT.
- Remove the chicken.
- Add in the potato wedges and sautee for about 5-7 minutes or until lightly browned on each side.
- Add in the garlic cloves and let caramelize for a few minutes. Pour in the white wine scraping the bottom to make sure all the yummy bits scrape up from the bottom. This is called deglazing.
- Add the chicken, salt and pepper into the pan and place the whole pan in a 400 degree oven UNCOVERED.
- Cook the chicken for about 20 minutes until the chicken reaches an internal temperature of 165 degrees
- Remove the chicken from the oven and place back on the stove
- Bring the skillet back to a simmer, add the butter and peas and cook until a silky smooth sauce has formed
- Remove the chicken and potatoes from the pan and pour the sauce over them.
Just remember I always use a convection oven, so if you have a plain oven your time may need to be increased until the chicken is done.
- Category: dinner
- Cuisine: Italian