About 45 minutes
Garlic & Sage Roasted Chicken with Carrots,
Potatoes & Broccoli
8 Chicken Thighs (boneless, skinless, or bone in, skin on, your choice!)
15 – 20 fresh Sage Leaves (half chopped, the rest whole leaf)
6 – 10 cloves garlic, minced (depending on how garlicky you like your food!)
10 baby potatoes, cut in half, or 4 medium potatoes cut into quarters.
4 large Carrots, quartered
Broccoli to serve 4, cut into large florets
Salt & Pepper to taste
¼ cup Olive Oil
1 c White Wine (Pinot Grigio is quite nice)
Step by Step Instructions
Pre-heat oven to 425°
Add olive oil to a large cast iron fry pan over medium heat and sauté garlic and whole sage leaves until garlic begins to brown. Remove the pan from the heat, transfer sage leaves to a small plate and remove garlic. Set both aside.
Sprinkle chicken thighs with salt and pepper on both sides, return pan to medium heat and brown chicken on both sides (about 3 minutes per side) then remove chicken from the pan and set aside. If there is too much liquid in the pan, spoon some out and discard.
Next, sauté potatoes and carrots in the same pan along with the chopped sage over medium high heat until potatoes begin to brown (about 5 minutes) then nest the chicken thighs on top and between the carrots and potatoes. Sprinkle everything generously with salt and pepper. Add the wine and any drippings from the chicken thighs to the pan and bring to a gentle boil for about 5 minutes.
Remove the pan from the heat and place in preheated oven for about half an hour until everything is cooked through.
Put the broccoli on to steam about 5 minutes before the chicken, potatoes, and carrots are due to be ready, and steam until they are tender crisp (4 to 5 minutes).
Share everything over four plates, drizzle pan drippings over each serving, and top chicken with sautéed sage. Dinner is ready – enjoy while your masterpiece is piping hot!