When it comes to cozy winter dinners, roast chicken works overtime, warming our hearts and our tummies with its traditional and rustic character. A little white wine, rosemary, and lemon, plus
a hefty serving of baby potatoes in assorted colors, make this bird a simple, reliable classic.
Related: 40 Ways to Cook Chicken
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 tablespoon olive oil
- 1 (3-pound) chicken cut into ⅛ths
- 2 pounds assorted baby potatoes, halved or quartered, if large
- 1 large red onion, cut into 8 wedges
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary leaves or 1 teaspoon dried
- ½ cup dry white wine
- Zest and juice of 1 lemon
- ½ teaspoon kosher salt
- Freshly ground black pepper
1. Heat olive oil in a large sauté pan over medium high heat. Brown chicken pieces until golden, about 4 to 6 minutes per side. Remove from pan, and set aside.
2. Add potatoes to the pan and sauté until they begin to get some color, about 6 minutes. Add onions and garlic, and sauté 5 minutes more.
3. Return chicken to the pan along with ½ cup water, rosemary, wine, and lemon zest and juice. Bring to a simmer, cover, and cook until potatoes are tender and chicken is cooked all the way through, about 25 to 30 minutes. Add salt, and pepper to taste.