Skillet Chicken w. Peas & Potatoes

Step 1: Heat a 12” cast iron skillet over medium high heat and add enough oil to lightly coat the bottom of the pan.

Step 2: When the oil begins to shimmer, add the potatoes cut side down to brown.

Step 3: When one side is browned, remove the potatoes and set aside.

Step 4: Add the chicken skin side down to brown.

Step 5: Once the skin is browned and crispy, add the vermouth to the hot pan with the chicken.

Step 6: Flip the chicken so the skin side is up, add the rosemary, whole garlic cloves, return the potatoes, chicken broth, and frozen peas.

Step 7: Arrange the peas, potatoes, and chicken in the pan evenly, then bake in the oven for 30-40 minutes.

Step 8: The internal temperature of the chicken should reach 165°F.

Step 9: Allow the chicken to rest for 5-10 minutes before serving, optionally adding a pad of butter to thicken the sauce while it rests.