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Quick Rosemary Chicken and Potatoes

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“{Rachel Ray}”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450˚F.
  2. Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid. Season with salt and pepper, add stock and bring to boil. Cover and reduce heat to a simmer. Cook 10-12 minutes.
  3. Meanwhile, heat a large, cast-iron skillet over medium-high heat. Pat the chicken dry with a paper towel, and season with salt, pepper and rosemary. Add EVOO to skillet, 2 turns of the pan. When oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.
  4. Remove chicken to a plate and add wine to the pan, scraping up the drippings. Add potatoes, cauliflower and garlic to pan, and top with the browned chicken. Transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.
  5. Serve chicken, potatoes and cauliflower with giardiniera alongside or topped with a little balsamic drizzle, if desired.

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