Chicken with Forty Cloves of Garlic and Potatoes

Fresh garlic mellows and sweetens as it roasts, infusing meaty chicken thighs and chunky potatoes with luscious French-bistro style flavor!

2 Tbs. unsalted butter

2 Tbs. olive oil

8 small bone-in, skin- on chicken thighs

Kosher salt and freshly ground pepper

40 cloves garlic, from 2 heads, peeled

but left whole

1/4 cup dry white wine

3/4 cup low-sodium chicken broth

6 small red-skinned potatoes, about 3/4 lb., quartered

6 fresh thyme sprigs

l Preheat oven to 350°F. In large, heavy-bottomed pot over mediumhigh heat, melt 1 Tbs. butter in 1 Tbs. olive oil. Season chicken with salt and pepper. Working in batches as needed to avoid crowding, add chicken to hot pan, skin side down; cook, turning once, until golden brown on both sides, about 6 minutes per side. Transfer to 13"x9" baking dish skin side up. Set aside. l Reduce heat to low. Add garlic to pot; cook, stirring often, until lightly browned and beginning to soften, 2-3 minutes. Using slotted spoon, spread garlic over chicken. Add wine to pot, scraping up any browned bits, and bring to simmer. Cook until liquid reduces by half, about 2 minutes. Add broth; return to simmer. Add remaining 1 Tbs. butter. When butter has melted, season with salt and pepper. Carefully pour sauce over chicken and garlic.

In bowl, toss potatoes with remaining 1 Tbs. olive oil and season with salt and pepper. Tuck potatoes in baking dish around chicken. Scatter thyme sprigs over top. Roast until potatoes are forktender and chicken is opaque throughout (no pink should show when you cut next to bone, and chicken juices should run clear), 35-40 minutes.

Servings: 6. Cals.: 576. Protein: 35 g. Fat: 41 g. (12 g. saturated). Chol.: 199. Carbs.: 17 g. Sodium: 180 mg. Fiber: 1 g. Sugar: 1 g. Kitchen time: 30 minutes. Total time: 1 hour, 10 minutes.