Chicken Breasts with Potatoes and Mashed Peas

Ingredients

• 2 large thyme sprigs
• 0.5 cup(s) plus 2 tablespoons dry white wine
• 0.5 cup(s) chicken stock or low-sodium broth
• 2 10-ounce packages of frozen baby peas
• 2 tablespoon(s) extra-virgin olive oil
• 3 tablespoon(s) unsalted butter
• 1 tablespoon(s) finely chopped mint
• + 3 more ingredients
• • 2 pound(s) fingerling potatoes
  • Salt and freshly ground pepper
  • 4 3/4-pound chicken breast halves on the bone

Preheat the oven to 425°. On a large rimmed baking sheet, toss the halved potatoes with the olive oil and season with salt and pepper. Roast the potatoes for about 35 minutes or until tender and browned. Set the potatoes aside. Reduce the oven temperature to 350°. Meanwhile, in a large ovenproof ...

View full recipe at Food & Wine