| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup granulated sugar
- Kosher salt
- 1 whole chicken (between 3 and 4 pounds), broken down into breasts, wings and thigh-leg pieces (leaving thighs and legs attached)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried Italian seasoning
- Freshly cracked black pepper
- 1 pound russet potatoes, cut into wedges
- 6 cloves garlic
- 1/2 cup dry white wine
- Zest of 1 lemon plus juice of 1/2 lemon
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup frozen peas, thawed
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
- In a large mixing bowl or liquid measuring cup, combine the sugar, 1 cup salt and 6 cups room-temperature water. Gently stir until the salt and sugar are dissolved.
- Place the chicken pieces in a large ziptop bag inside of a bowl. Pour the brine over the chicken, close the ziptop bag and refrigerate for at least 2 hours and up to overnight.
- Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
- Place the brined chicken on the lined baking sheet. Pat the chicken with additional paper towels until the skin is completely dry.
- Place a 12-inch cast-iron skillet over high heat and add the oil. Season both sides of the chicken pieces with the Italian seasoning and some salt and pepper. Sear the chicken, flipping only once, until golden brown and crispy, 2 to 3 minutes per side. If the skillet is not large enough to accommodate all the chicken with space in between the pieces, sear the chicken in 2 batches. Set the chicken aside.
- Place the potato wedges cut-side down in the hot skillet. Sear until light golden, about 6 minutes, then flip and sear the other cut side for 6 minutes more. Turn off the heat and add the chicken back to the skillet, nestling the pieces among the potato wedges. Add 3 of the garlic cloves to the skillet and transfer to the oven. Roast until the chicken and potatoes are cooked through, 35 to 40 minutes.
- Transfer the chicken and potatoes to a serving platter and cover with aluminum foil; discard the garlic cloves. Place the skillet over medium-high heat and add the wine to deglaze. Reduce the wine, scraping up any brown bits from the bottom of the skillet, about 2 minutes. Grate the remaining 3 cloves garlic into the skillet. Reduce the heat to medium low and add the lemon zest and juice. Tablespoon by tablespoon, melt in the butter until the sauce is slightly thickened and smooth. Stir in the peas and warm in the butter sauce for 30 seconds more. Pour the hot sauce over the chicken and potatoes. Sprinkle with chopped parsley and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 366 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 9 g |
| Cholesterol | 52 mg |
| Sodium | 462 mg |
Reviews
I used Diamond crystal kosher salt and followed the recipe to a T, and it was too salty. I did not add the salt and pepper after brining because I figured I could always add that later. Overall, the sauce was great, the flavor was fantastic, I loved the potatoes, the peas and everything about this. But it was just too salty. Right on the edge of edible, so it wasn’t the end of the world. But if it had been just a little more, it would have been inedible. Definitely cut back to a 3/4 cup or less.
Fabulous! It seemed a little fussy to make, but it’s actually rather simple but truly delicious and worth the extra steps. I’m trying to watch sodium intake, so I didn’t use much salt. This is comfort food at its finest, so will surely be adding this dish to our rotation. The leftovers are divine, too! The sauce is wonderful, and the lemon finishing touch is essential.
I didn’t look far enough down in the reviews to be warned about the salt.
IT WAS TOO SALTY!! The flavor was really good & the hubby thought it was fabulous once you could get past the salt. I will make it again but only brine for 1 hour and not use any extra salt, I brined originally for 2 hours. I only used 2 large breasts & potatoes for 2 people but did keep the sauce at full recipe. Also the high heat was too much for my cast iron skillet so maybe will do medium high. (Kinda burned the chicken but it was ok)
IT WAS TOO SALTY!! The flavor was really good & the hubby thought it was fabulous once you could get past the salt. I will make it again but only brine for 1 hour and not use any extra salt, I brined originally for 2 hours. I only used 2 large breasts & potatoes for 2 people but did keep the sauce at full recipe. Also the high heat was too much for my cast iron skillet so maybe will do medium high. (Kinda burned the chicken but it was ok)
More like 4.5 stars if I could give 1/2 stars. Great flavor, you just have to use smaller pieces of chicken. I would increase the fresh oregano, garlic, thyme, and wine if using large pieces of chicken. My picky son also loved this recipe! I don’t have a cast iron pan and used my oven-safe Calphalon pan.
The chicken was way to salty. Maybe it should have been rinsed or eliminate the added salt with the Italian seasoning, the sauce was delicious
I used this recipe as inspiration. I did not brine the chicken. I loved the seasonings and adjusted to taste. I roasted the potatoes in the oven instead of on the stove. The combination of the roasted potatoes, lemon, chicken and peas was delicious.
This an excellent and authentic recipe. Follow the recipe verbatim, but considering adding additional white wine or go with 1/4 cup of chicken broth. The extra juice comes in handy when serving this dish.
So easy, so good! How terrible was the last reviewer said worst needs to get her taste buds checked. Sooooo… good!
Worst chicken ever.
Marinating over night too long, even rinsing chicken was too salty…maybe 6 hrs.