Potatoes and Onions With Chicken


1.5 pounds mixed potatoes
2 large onions, peeled (approx. 10 oz)
4 Tbs EVOO
1 tsp salt
2 chicken thighs
2 chicken drumsticks
4 sprigs rosemary
¼ cup white wine
Rosemary or thyme (optional for garnish)
Salt and pepper to season


Preheat oven to 350F
Slice potatoes into ¼ inch thick rounds
Slice onions into ¼ inch thick
Start heating a large oven-safe pan with oil on med high heat
When the oil is hot, add the sliced potatoes and season with 1 tsp salt
Cook potatoes for 2 minutes, tossing lightly
Add sliced onions and 2 TBS of EVOO
Season with a little more salt and black pepper.
Toss and cook for additional 5 minutes, stirring frequently to prevent potatoes and onions from sticking.
Season the raw thighs and legs with salt and pepper.
Place chicken skin side up on potato and onion mixture.
Add 4 sprigs of rosemary on top of chicken
Drizzle a little bit of oil over the dish, and place into oven.
Set timer for 30 minutes.
After 20 minutes, add ¼ cup of white wine to the pan.
When timer goes off, remove pan from oven.
To finish, garnish with rosemary or thyme if you have it and serve warm.