Chicken al Mattone with Roasted Carrots and Potatoes

Ingredients

• 12.0 oz potato (red-skinned)
• 8.0 oz carrot (rainbow)
• 1.0 tsp marjoram (fresh, chopped)
• 1.0 tsp rosemary (fresh, chopped)
• 2.0 piece garlic clove (crushed)
• 1.0 piece lemon (halved)
• 4.0 piece chicken thigh (bone-in, skin-on)
• 2.0 tbsp white wine
• 2.0 tbsp olive oil
• 1.0 piece shallot (sliced)
• 0.5 tsp salt (divided)
• 0.5 tsp black pepper (divided)

Instructions

1. Preheat oven to 450°F. Rinse and cut potatoes and carrots into ½-inch pieces. Place on a baking sheet. Halve the lemon. Finely chop marjoram and rosemary. Add shallot and garlic to herbs.
2. Pat chicken dry and season with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a pan over medium-high heat. Add chicken, skin-side down, and cook until browned, about 4 minutes. Remove and set aside.
3. While chicken sears, combine wine, juice from ½ lemon, herbs, shallot, and garlic. Season with ¼ teaspoon salt and pepper. Once chicken is browned in the oven, pour sauce around it.
4. Place chicken skin-side up in an ovenproof pan. Roast until chicken is cooked through, 16-18 minutes.
5. Roast potatoes and carrots on a baking sheet for about 18-20 minutes, or until tender and browned.
6. Divide roasted vegetables between plates, top with chicken, and pour remaining sauce over. Serve with lemon wedges.