8bone-in chicken thighs and drumsticks, about 2-1/2 lbs
Salt and freshly ground black pepper
1/4cupdry white wine
1tablespoonfresh thyme leaves
3/4lbbaby potatoes, halved
1/3cuplow-sodium chicken broth or water
Preheat the oven to 350°F.
Lightly crush the garlic cloves, remove the skin and set aside (see recipe notes).
Season the chicken parts liberally on both sides with salt and freshly ground black pepper.
Place an ovenproof sauté pan large enough to comfortably hold the chicken in a single layer over medium high heat and coat the bottom with a small amount of olive oil.
Add the chicken and cook until lightly browned on all sides, 6 to 7 minutes, then transfer to a plate and set aside.
Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom.
Reduce the heat to medium, add the garlic and thyme leaves and cook just long enough for the garlic to soften slightly and release its aromas, about 2 minutes.
Push the garlic mixture to one side of the pan and return the chicken (along with any accumulated juices) to the pan and arrange skin side up.
Nestle the potatoes in between the chicken parts and spoon the garlic-thyme mixture over the top.
Drizzle with chicken broth, cover tightly and bake for 45 minutes or until the potatoes are tender and the chicken has reached an internal temperature of 165°F.
To serve, plate individual portions of chicken and potatoes, then spoon garlic and pan juices over the top.
Tips for Making This Recipe
How To Crush Garlic:
Place a single clove of garlic on a cutting board and place the flat side of a wide bladed knife (chef's knife) on top.
Being careful to steer clear of the blade edge, apply hard pressure with the heel of your hand to flatten the clove, then remove the skin which should peel away easily at this point.
Note: You could go on to chop or mince the garlic further, but for this recipe, we want to keep those cloves at least somewhat intact so they develop that mellow roasted garlic flavor as the chicken bakes.