Filed under: General — Artflux at 7:21 am on Sunday, January 19, 2014

Serves 4
An equal weight of bone-in, skin-on chicken thighs, legs (separated into thigh and drumstick
pieces), or split breasts (each breast halved lengthwise) may be substituted for the whole chicken.
if you don’t care for chicken skin, simply remove it afier pan-flying and before baking. A large, 8-
quart Dutch oven with a diameter of 12 inches serves this dish well. If using a Le Creuset Dutch
oven, heat the oil for an extra minute.
2 tablespoons olive oil
l whole chicken (about 3 l/2 pounds), giblets and wings discarded; chicken cut into 8 pieces (2
each of thighs and drumsticks, with breast cut into quarters)
3/4 teaspoon salt
I/2 teaspoon gound black pepper
3 Yukon Gold potatoes (about 8 ounces each), peeled and cut lengthwise into 8 wedges about 3/4
inch thick
2 l/2 tablespoons minced or pressed garlic (8 to l2 medium cloves)
l cup dry white wine
2 sprigs fresh oregano
2 sprigs fresh thyme
I sprig fresh rosemary ‘ ~
2 tablespoons juice from l lemon _
2 tablespoons minced fresh parsley leaves
1. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Line rimmed baking sheet
with paper towels.
2. Heat l tablespoon 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 l/2 teaspoon salt and I/4 teaspoon 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.
3. Add remaining l tablespoon oil to pot. Add potatoes, arranging them in single layer with one flat
side of each wedge against bottom of pot; cook until golden brown, 6 to 8 minutes. Reduce heat to
medium-low and tum potatoes; cook until golden brown on all sides, 8 to 10 minutes longer.
Transfer potatoes to baking sheet with chicken.
4. Remove pot from bumer and cool 2 minutes. Add all but l teaspoon garlic and cook, using pot’s
residual heat, until garlic is fragrant, about 30 seconds; add wine, oregano,_thyme, rosemary, and
remaining l/4 teaspoon each salt and pepper. Retum chicken pieces skin-side up to pot, then
arrange potatoes on top.
5. Bake uncovered I0 minutes; using tongs, rearrange so chicken is on top of potatoes and facing
skin-side up (see illustration below). Bake until instant-read thermometer inserted into thickest part
of breast pieces registers 160 degrees, 8 to 10 minutes longer; remove breast pieces to serving dish
and tent loosely with foil. Retum pot with thighs, drumsticks, and potatoes to oven and cook until
instant-read thermometer inserted into thickest part of thigh registers 175 degrees, 5 to 10 minutes
longer. Arrange chicken and potatoes in serving dish; discard herb stems. Stir remaining 1
teaspoon garlic and lemon juice into liquid in pot; pour sauce over chicken and potatoes, sprinkle with parsley.

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