Chicken, potatoes, peas, garlic & herbs, and wine. Dinner. This is one of my favorite "one dish" suppers. Use more garlic if you like, the more the merrier!
4 large russet potatoes, peeled and cut into wedges
1 whole chicken, cut up, excess fat removed
8 large cloves fresh garlic, coarsely chopped
6 sprigs of fresh rosemary coarsely chopped, or 2 tablespoons dried, crush with your fingers
6 sprigs fresh thyme, leaves removed from stem or 2 teaspoons dried, crush with your fingers
2 teaspoons kosher salt or 1 teaspoon table salt
1 teaspoon pepper
4 tablespoons olive oil
2 cups white wine, anything dry would be good
1 lb. frozen petite peas, thawed
1) Non stick foil line a large cookie sheet with sides. (you may need two pans depending on the size of your pans) Set aside. Preheat oven to 375'.
2) Peel and cut potatoes into wedges. Place in a large bowl and cover with water. Set aside.
3) Into a small bowl, combine fresh chopped garlic, chopped rosemary, thyme leaves, and 2 tablespoons of olive oil.
4) Drain the potatoes and allow them to sit in the drainer for a few minutes. Blot the drained potatoes with paper towel to remove excess water. Dump the potatoes on the cookie sheet and add a tablespoon of the garlic/herb mixture and toss to coat.
5) Gently lift the skin on the chicken pieces and rub the remaining garlic and herbs under the skin. (Don't worry about the wings.) Season each piece with a couple of pinches of salt and pepper. Place on cookie sheet between the potatoes. Try not to crowd, use another baking sheet if there isn't enough room. Drizzle with the remaining 2 tablespoons of olive oil.
6) Roast for 40 minutes, baste with the pan juices occasionally. After 40 minutes of roasting, add the wine to the pan and roast another 25 minutes.
7) Add the peas to the pan and bake another 5 minutes. Remove from the oven carefully as there is a lot of hot liquid. Serve with the chicken, potatoes, and peas with the pan juices spooned over. DE-LISH! Makes 6 servings.
*Make with all white meat on the bone if you wish. I do not recommend boneless, skinless chicken. The chicken will be dry.