Prep time – 15 mins. Baking time – 30-50 mins. Serves 2-4
1 chicken (I use 2 -3 boneless chicken breasts or thighs, in this case)
3/4 lb. small pearl onions or 1 yellow onion
½ lb. potatoes
½ lb baby carrots
2 cloves garlic, crushed
1 t. dried thyme
¾ t. salt
1 T. butter
1 C Chicken stock
½ C dry white wine
Freshly ground pepper
Chopped parsley for garnish
Preheat oven to 350 degrees.
Place chicken, skin side down in a large baking dish (9 x 13).
Peel onions. If they are small, scatter them around the chicken, otherwise roughly chop and add. Peel potatoes, if desired and cut any large ones into smaller pieces and add. Add carrots. Try to ensure that all pieces are approximately the same size.
Sprinkle garlic, salt, pepper, and thyme over chicken and vegetables.
Pour white wine and chicken stock into pan. Chicken and vegetable should be half covered. If not add more chicken broth.
Dot chicken and vegetables with butter and place pan into upper third of a pre-heated oven for between 30 -50 minutes. Baste and turn chicken several times during baking to ensure even baking. If using breasts, check the chicken for doneness at the 30 minute mark and, if necessary, remove from pan while rest of vegetable finish baking. The potatoes usually cook the slowest.
Remove from oven and check the pan juices. They should be reduced by half. If not, carefully spoon off the juices and reduce in a sauce pan. Pour back over chicken before service and sprinkle generously with parsley.