Categories: Meals
Ingredients
- 2 boneless skin-on chicken breasts
- 2 sprigs fresh rosemary
- 3 garlic cloves
- Seasonal vegetables
- 1/4 cup white wine
- 2 tbsp. olive oil
- Kosher salt and black pepper
Directions
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eheat the oven to 425.
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Pat the chicken dry. Finely chop the rosemary leaves. Roughly chop the garlic. Prepare the seasonal vegetables.
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Season the chicken generously on both sides with salt and pepper. Add skin-side down to a large ovenproof pan and place over medium-high heat. Sear until the skin has browned and the fat has rendered, 6-8 minutes. Remove to a plate.
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While the chicken browns, make the sauce. In a small bowl, whisk together the rosemary, garlic, wine and olive oil. Taste and add salt and pepper as needed.
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Scatter the seasoned veggies evenly around the pan from the chicken and season with salt and pepper. Flip the chicken skin-side up, nestle it into the veggies, and pour the rosemary sauce over everything.
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Transfer the pan to the oven and roast until the veggies are tender and the chicken is cooked through and no longer pink, 16-20 minutes.