- 1 sprig fresh rosemary
- 2 Tbs. fresh flat-leaf parsley leaves, minced
- 2 Tbs. low-sodium chicken broth
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 1 cup dry white wine
- 8-12 (2½ Tbs.) cloves garlic, minced or pressed
- ½ tsp. freshly ground black pepper
- bone-in, skin-on chicken pieces
- ¾ tsp. salt
- 2 Tbs. extra-virgin olive oil
- 3 about 8 oz. each Yukon Gold potatoes, peeled and cut lengthwise into 8 wedges about 3/4 inch thick
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Active Time: 1 hour
Start to Finish: 1 hour, 30 minutes
Adjust oven rack to lower-middle position; heat oven to 400°F. Line rimmed baking sheet with paper towels.
Heat 1 Tbs. oil in large, heavy-bottomed Dutch oven over medium-high heat until hot and shimmering, but not smoking, about 2 minutes. Meanwhile, thoroughly pat chicken dry with paper towels and sprinkle pieces with ½ tsp. salt and ¼ tsp. pepper. Place chicken pieces skin-side down in single layer in pot and cook without moving them until uniformly golden brown and crisp, 4 to 6 minutes (if chicken is browning too quickly, reduce heat). Reduce heat to medium; using tongs, turn chicken pieces over and cook until uniformly golden brown and crisp on second side, 8 to 10 minutes longer. Transfer chicken, skin-side up, to prepared baking sheet.
Add remaining 1 Tbs. oil to pot. Add potatoes, arranging them in a single layer with one flat side of each wedge against the bottom of the pot; cook until golden brown, 6 to 8 minutes. reduce heat to medium-low and turn potatoes; cook until golden brown on all sides, 8 to 10 minutes longer. Transfer potatoes to baking sheet with chicken.
Remove pot from burner and cool 2 minutes. Add the garlic and cook, using pot's residual heat, until garlic is fragrant, about 30 seconds; add wine, oregano, thyme, rosemary and remaining ¼ tsp. each salt and pepper. Return chicken pieces skin-side up to pot, then arrange potatoes on top.
Bake uncovered 10 minutes; using tongs, rearrange so chicken is on top of potatoes and facing skin-side up. Bake until instant-read thermometer inserted in the thickest part of breast pieces registers 160°, 8 to 10 minutes longer; remove breast pieces to serving dish and tent loosely with foil. Return pot with thighs and/or drumsticks, if using, and potatoes to oven and cook until instant-read thermometer inserted into thickest part of thigh registers 175°F, 5 to 10 minutes longer. Arrange chicken and potatoes in serving dish; discard herb stems. Stir chicken broth into liquid into pot; pour sauce over chicken and potatoes, sprinkle with parsley and serve.
I generally choose the type of chicken pieces based on whether I have white or dark meat eaters. Assume 1 breast for each white meat person, and 2 thighs, or a thigh and a drumstick for each dark meat person. I then add a an extra breast and maybe 2 extra thighs, because I love leftovers.
The original recipe calls for you to hold back 1 tsp. of garlic and to stir it along with 2 Tbs. lemon juice (instead of the 2 Tbs. chicken broth) into the liquid in the pot at the end. If you are a lemon fan (I am not, especially), try it that way instead.
A large, 8 quart Dutch oven, with a 12-inch diameter is ideal for this dish. If you are using an enameled cast iron pot, such as Le Creuset, heat the oil for an extra minute.