|2 tbsp||(30 mL) Vegetable oil, divided|
|2||Large Russet potatoes, cut lengthwise into wedges|
|1||Maple Leaf Prime Naturally® Whole Chicken, cut into 10 pieces|
|Salt and pepper|
|3 tbsp||(45 mL) Olive oil, divided|
|2||Small onions, peeled and quartered at the root|
|1/2 tsp||(2 mL) Dried oregano|
|1/2 tsp||(2 mL) Dried thyme|
|1/2 cup||(125 mL) Dry white wine|
|1/2 cup||(125 mL) Chicken broth|
|2||Red pepper, cut into strips|
|1 1/2 cups||(375 mL) Frozen peas, defrosted|
PREHEAT oven to 400°F (200°C).
HEAT 1 tbsp (15 mL) of oil in a large skillet oven medium-high. Add potatoes and season with salt and pepper. Brown on all sides, about 6-8 minutes and transfer to a roasting pan.
SEASON chicken pieces with salt and pepper. Heat the remaining vegetable oil in the same skillet and add the chicken. Sear for 2-3 minutes per side or until golden brown. Arrange chicken in the roasting pan over the potatoes.
HEAT 2 tbsp (30 mL) of olive oil in the same pan. Add garlic, onions and herbs. Cook for 2-3 minutes. Add white wine. Using a wooden spoon, scrape any brown bits from the bottom of the pan. Bring to a boil then reduce heat and simmer until the wine reduces by half. Add broth and pepper and return to a boil. Transfer the mixture to the roasting pan Season with salt and pepper and drizzle with the remaining olive oil.
PLACE in the preheated oven for 20 minutes. Sprinkle the peas over top and return to the oven for an additional 30-35 minutes or until golden brown and only a thin layer of liquid remains. The internal temperature of the chicken should be 185°F (85°C). Stir occasionally during roasting.
To cut the chicken into 10 pieces cut as follows; 2 wings, 2 drumsticks, 2 thighs, 2 breasts, each cut in half.
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