Roast Chicken and Vegetables

 Roasted Chicken and Veggies

Ingredients:

• 2 chicken thighs
• 2 red potatoes, cut into bite sized pieces
• 3 carrots, peeled and quartered
• 1 small head garlic, papery outer skin peeled off
• 2 Tbsp olive oil, divided
• 1/4 cup white wine (or chicken broth)
• 1/4 cup chicken broth
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F.
2. Season chicken with salt and pepper, Place skin side up in a cast iron skillet.
3. Toss vegetables with 1 Tbsp olive oil, salt, and pepper. Place in a single layer in the skillet.
4. Cut the top quarter off the head of garlic, and rub exposed cloves with olive oil. Place cut side down in the skillet.
5. Brush chicken with remaining oil.
6. Roast for about 45 minutes, or until chicken is done and veggies are tender.
7. Remove veggies and chicken from the skillet, leaving the drippings. Place on a platter and keep warm.
8. Remove roasted garlic from skins and add to the skillet. Stir in white wine and chicken broth. Smash the cloves with the back of a spoon. Cook and stir until slightly thickened.
9.  Drizzle sauce over chicken and veggies. Serve immediately.

Serves 2