Ingredients

serves 4

　　1 pound baby Yukon Gold potatoes

　　1 small head of cauliflower, cut into florets

　　8 garlic cloves, smashed and peeled

　　Salt and pepper

　　1 cup chicken stock

　　8 bone-in, skin-on chicken thighs

　　4 sprigs of fresh rosemary, leaves removed and finely chopped

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1 cup dry white wine

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Place the potatoes, cauliflower, and garlic in a pot with a tight-fitting lid. Season with salt and pepper, add the stock, and bring to a boil. Cover and reduce the heat to a simmer, then cook for 10 to 12 minutes.

　　

Step 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 the EVOO to the skillet. When the oil smokes, add the chicken skin side down and cook for 10 minutes or so, turning once.

　　

Step 4

Remove the chicken to a plate and add the wine to the skillet, scraping up the drippings. Transfer the potatoes, cauliflower, and garlic to the skillet with a slotted spoon, and top with the browned chicken. Transfer to the oven and roast for 10 to 12 minutes more, until the vegetables are very tender and the chicken is cooked through.

　　

Step 5

Serve hot from the pan.

　　Rachael Ray's Look + Cook