This was a great weekend for Jen and I. She did her last baby shower and we have such great family and friends! Jen’s mom is in town and leaves tomorrow so I told her I would make dinner tonight. I decided to make a family meal, roasted chicken and potatoes. However, most of you that follow this blog know I am all about sauces, so I finished the dish with a wine/butter sauce. If you are feeling pinched for time, try this tasty dish!

Roasted Chicken and Potatoes with Wine/Butter Sauce

2 chicken breasts, bone in, skin on

4 chicken thighs

1/2 cup olive oil

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon fennel seed, crushed

1 tablespoon kosher salt

1/4 teaspoon ground black pepper

10 new potatoes, cut in half

1/2 cup dry white wine

2 tablespoons unsalted butter

Preheat the oven to 375 degrees. Place the olive oil in a medium bowl and add the paprika, garlic powder, thyme, cayenne, fennel, salt, and pepper.

Mix well, add the chicken to the bowl, and toss to coat.

In a larger bowl, add the cut potatoes.

Add the chicken with sauce to the bowl of potatoes and toss until the sauce is combined well.

Transfer the chicken, skin side up, and the potaotes to a large roasting pan.

Roast in the oven for 30 – 40 minutes.

When all the chicken and the potatoes are roasted, set aside but put foil on to keep warm.

Set the roasting pan on the stovetop over medium heat and pour in the wine. Deglaze the pan by scraping the solids attached to the bottom with a wooden spoon.

Let the wine simmer for 5 minutes then add the butter, and stir until melted.

Return the chicken to the pan and mix with the sauce. Cook for 5 more minutes.

Transfer the chicken to a serving plate and pour the sauce over the chicken.

Here is the close-up:

I served this meal with a simple green salad.

Happy Cooking!