Categories: Meals

Ingredients

• 4 bone-in chicken breasts
• 2 tsp kosher salt, divided
• 1 1/2 tsp black pepper, divided
• 3 tbsp olive oil
• 1 head garlic
• 2 (8 oz.) packages pearl onions, blanched
• 3 lemons, halved
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 3 sprigs fresh thyme
• Skillet Red Potatoes (see recipe)
• Garnish: fresh thyme

Directions

1. Preheat oven to 350.

2. Let chicken stand at room temp for 20 minutes. Sprinkle 1 1/2 tsp salt and 1 tsp pepper all over chicken.

3. In a 12-inch cast iron skillet, heat oil over medium-high heat. Add chicken, skin side down, and cook until browned, 5 to 6 minutes.

4. Slice 1/4 inch off top of garlic head. Add garlic to skillet. Turn chicken and cook until browned, about 3 minutes. Remove chicken and garlic from skillet.

5. Add onion and lemon halves to skillet; sprinkle with remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Cook over medium heat, stirring frequently, until tender, about 5 minutes. Add wine, lemon juice, and thyme. Cook, scraping browned bits from bottom of skillet with a wooden spoon, for about 5 minutes. Add chicken and garlic.

6. Bake until cooked through, 40 to 45 minutes, loosely covering with foil to prevent excess browning. Let cool slightly. Serve with Skillet Red Potatoes. Garnish with thyme.

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