Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories834.3 kcal (42%)
Total Fat48.9 g (70%)
Carbs32.3 g (12%)
Sugars3.7 g (4%)
Protein61.3 g (123%)
Sodium431.8 mg (22%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1whole chicken
cut into 8 bone in parts
kosher salt
pepper
to taste
olive oil
for drizzling
18 ozbaby gold potatoes
cut in half
6cloves garlic
smashed
2 tspdried oregano
5 sprigsfresh thyme
½ cupdry white wine
⅓ cuplow sodium chicken broth
1lemon
zested and juiced
6 ozsnap peas
cleaned and cut in half on a bias
½ cupfrozen peas
¼ cupfresh parsley
chopped
¼ cupfresh chives
sliced
salad
Simple, for serving, if desired
Sourdough toast
for serving, if desired
Instructions
Step 1
Preheat oven to 425 F.
Step 2
Season chicken all over with salt and pepper.
Step 3
Coat the bottom of a large 12 inch ovenproof skillet with olive oil and heat until hot.
Step 4
Add in chicken skin side down, and cook over medium heat until deeply golden brown, about 8-12 minutes. You can also do this in batches if needed.
Step 5
Flip and cook for another 2-3 minutes just to lightly sear the other side. Remove from the pan and set aside.
Step 6
To the drippings, add potatoes cut side down, and cook over medium heat until browned, about 5–8 minutes. Don’t try to flip them until they naturally release from the pan.
Step 7
Flip over potatoes and cook for another 5-8 minutes, adjusting heat as needed, until the potatoes are about ⅓-½ of the way cooked. You want to make sure you cook the potatoes like this in this step so that they finish cooking at the same rate as the chicken in the oven.
Step 8
Add in garlic and season potatoes with a touch of salt and pepper. Sprinkle in oregano and add in thyme sprigs.
Step 9
Deglaze the pan with white wine and scrape up any brown bits from the bottom of the pan. Reduce by half.
Step 10
Add in broth, lemon zest and lemon juice. Return chicken to the pan, nestling it in with the potatoes.
Step 11
Transfer to the oven and cook for 25-35 minutes, until the breast is between 160-165F, the dark meat is at least 180F, and the potatoes are cooked.**
Step 12
Remove the chicken to a platter to rest.
Step 13
Turn the pan with the potatoes back on low heat and toss in the snap peas. Cook until just barely tender, about 1 minute. They cook faster than you may think.
Step 14
Add in frozen peas and heat through, about 1 minute more. Remove pan from heat. Stir in half of both herbs. Place chicken back on top of the potatoes to serve. Sprinkle the top with remaining herbs.
Step 15
This is great as is, but also lovely served with a simple side salad or some toasted sourdough. Make sure to spoon the pan juices over everything as you eat, it's the best part :)
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