Here’s a one-pot dinner the whole family will enjoy. A wine with a hint of sweetness, such as a Reisling, works well here. Don’t crowd the chicken in a too-small pan or it will stew instead of roast.
- 2 tbsp (30 ml) extra virgin olive oil, divided
- 3 lbs (1.5 kg) chicken pieces
- 4 medium potatoes, scrubbed and cut lengthwise into 8 wedges
- 3 small onions, peeled and cut in wedges
- 6 cloves garlic, peeled
- ½ cup (125 ml) white wine or chicken broth, divided
- 2–3 sprigs fresh or or 1 tsp (5 ml) dried thyme or tarragon
- Freshly ground pepper
1. Heat 1 tbsp (15 ml) oil in a heavy skillet. Add chicken pieces a few at a time, browning on all sides (about 5 minutes per batch). Transfer to large roasting pan.
2. Preheat oven to 375°F (190°C).
3. In a large bowl, toss potatoes, onions, and garlic with remaining oil. Arrange vegetables around chicken, drizzle with about half of wine or broth, and sprinkle with herbs, salt, and pepper.
4. Roast for about 10 minutes. Turn chicken over and pour on remaining wine or broth. Continue roasting until chicken is browned and cooked through and vegetables are tender, about 20-30 minutes more.
– Check chicken breasts after about 15 minutes, since they cook faster than other pieces. Remove them from pan when cooked through, but return a few minutes before dish is cooked to reheat.