Categories: Meals
Ingredients
- 4 bone-in chicken breasts
- 2 tsp kosher salt, divided
- 1 1/2 tsp black pepper, divided
- 3 tbsp olive oil
- 1 head garlic
- 2 (8 oz.) packages pearl onions, blanched
- 3 lemons, halved
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 3 sprigs fresh thyme
- Skillet Red Potatoes (see recipe)
- Garnish: fresh thyme
Directions
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Preheat oven to 350.
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Let chicken stand at room temp for 20 minutes. Sprinkle 1 1/2 tsp salt and 1 tsp pepper all over chicken.
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In a 12-inch cast iron skillet, heat oil over medium-high heat. Add chicken, skin side down, and cook until browned, 5 to 6 minutes.
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Slice 1/4 inch off top of garlic head. Add garlic to skillet. Turn chicken and cook until browned, about 3 minutes. Remove chicken and garlic from skillet.
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Add onion and lemon halves to skillet; sprinkle with remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Cook over medium heat, stirring frequently, until tender, about 5 minutes. Add wine, lemon juice, and thyme. Cook, scraping browned bits from bottom of skillet with a wooden spoon, for about 5 minutes. Add chicken and garlic.
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Bake until cooked through, 40 to 45 minutes, loosely covering with foil to prevent excess browning. Let cool slightly. Serve with Skillet Red Potatoes. Garnish with thyme.