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Herb & White Wine Chicken with Roasted Garlic Potatoes

Preparation

15 Mins

Cooking time

35 Mins

Serving

This one-oven meal lets the chicken and potatoes cook together, so you’re not juggling multiple burners or timing disasters. The white wine vinegar brightens the whole dish with almost zero extra effort.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1 tbsp olive oil
2 tsp Dijon mustard
1 tbsp white wine vinegar
3 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary, roughly crumbled
½ tsp salt
¼ tsp black pepper

For the Roasted Garlic Potatoes

1½ lb baby potatoes, halved
2 tbsp olive oil
4 garlic cloves, smashed
1 tsp dried thyme
½ tsp dried rosemary, roughly crumbled
½ tsp salt
¼ tsp black pepper

For the Pan Sauce

2 cups broccoli florets
1 medium carrot, julienned or thinly sliced
1 cup shredded red cabbage

Steps

Preheat your oven to 425°F and line a large sheet pan with foil or parchment. Place a wire rack on one half of the pan if you have one — this is where the chicken will go.
In a large bowl, toss the halved potatoes with the olive oil, smashed garlic, thyme, rosemary, salt, and pepper until well coated. Spread them cut-side down on the uncovered half of the sheet pan. Slide the pan into the oven — the potatoes go in first and need a 10-minute head start.
While the potatoes begin roasting, pat the chicken breasts dry with paper towels. In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, minced garlic, thyme, rosemary, salt, and pepper. Rub this mixture all over both sides of each chicken breast.
After the potatoes have roasted for 10 minutes, pull the pan out and nestle the coated chicken breasts onto the rack side (or directly onto the pan beside the potatoes). Return the pan to the oven and roast everything together for 22 to 25 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.
While the chicken and potatoes finish roasting, add the chicken broth and white wine vinegar to a small saucepan over medium-high heat. Let it simmer and reduce by half, about 4 to 5 minutes. Remove from heat, stir in the butter until melted, and set aside.
Pull the pan from the oven and let the chicken rest directly on the pan for 5 minutes — this keeps all those herby juices locked in. While it rests, give the potatoes a gentle toss with a spatula to pick up any caramelised bits from the pan.
Plate the chicken alongside a generous scoop of potatoes, drizzle the pan sauce over the chicken, and finish with a scatter of fresh thyme leaves. Dinner is on the table.

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