Chicken Breasts with Potatoes and Mashed Peas

Ingredients

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

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