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Playing Quick Rosemary Chicken and Potatoes


  • 1 pound baby Yukon Gold potatoes
  • 1 small head cauliflower, cut into florets
  • 8 cloves garlic, smashed and peeled
  • Salt and pepper
  • 1 cup chicken stock
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 4 bone-in, skin-on chicken breast pieces, halved across the breasts with sharp knife
  • 4 sprigs rosemary, finely chopped
  • 1 cup dry white wine


Serves: 4


Preheat oven to 450F.

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.

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.

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.

Serve chicken, potatoes and cauliflower with giardiniera alongside or topped with a little balsamic drizzle, if desired.