Intimidated by roasting and carving a whole chicken? This dish is just as aromatic and comforting, but is a lot easier to handle and serve. Everything cooks together in one pan, including the sauce.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. In a small bowl, combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Step 2
Warm the olive oil in a large skillet over medium-high heat. When the oil is hot, place the chicken in the pan, skin side down. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn off the heat and transfer the chicken to a baking dish, skin side up again. Bake the chicken for about 15 minutes, or until cooked through.
Step 3
Meanwhile, return the same skillet the chicken was browned in to the stovetop. Add the butter and melt over medium heat. Add the cipolline onions and carrots, sprinkle with salt and pepper, and cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Taste the sauce and more salt and pepper if necessary.
Step 4
Arrange the chicken pieces on a serving platter and spoon the vegetables around them. Spoon the sauce over the chicken. Serve immediately.
