Directions: |
Directions:Move oven rack to bottom position
Preheat oven to 450 degrees
Prepare a baking sheet with foil and cooking spray
Prep:
Cut garlic into 1/8" slices. If you're short on time, smash whole cloves with knife blade, and remove cloves from sauce or strain before serving. Stem thyme and coarsely chop. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Potatoes:
1. Halve potatoes lengthwise & Cut each half lengthwise into four wedges.
2. Place potatoes onto prepared baking sheet, drizzle with 1 Tbsp. olive oil and ½ tsp. salt, and toss to combine.
3. Spread into a single layer, place baking sheet on bottom rack, and bake until bottom side is golden brown (15 min.)
4. Flip potatoes and roast until potatoes are tender, golden brown, and crispy, (10-15 min.)
5. Remove from oven and set aside.
Chicken:
1. Place a medium pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until golden brown, (3-4 min.)
2. Flip, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, (4-6 min.)
3. Remove to plate and reserve pan (no need to wipe clean).
Sauce:
1. Return pan used to cook chicken to medium-high heat. Add ¼ tsp. olive oil and garlic. Cook until very lightly browned on edges and aromatic, (30 sec. to 1 min.)
2. Add wine, bring to a boil and reduce until ¼ cup of liquid remains, (2-4 min.)
3. Remove from burner, add thyme, and swirl in butter.
4. Sauce should be velvety and thickened enough to coat the back of a spoon.
5. Strain or pick out any whole garlic cloves.
Peas:
1. Sprinkle peas on baking sheet with potatoes and return to oven until peas are warmed through, (2 min.)
Place potatoes and peas on plate. Serve chicken in front of vegetables and pour sauce over chicken and potatoes.
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