Servings: 4

Weight Watcher Smart Points: 13

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 tbsp butter
  • 2 lbs carrots, parsnips, or potatoes (or a combo), cut into 2-inch pieces
  • 1 cup chicken stock
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 1 whole chicken, breast bone removed and halved
  • 1/2 cup wine


  1. Preheat the oven to 425 degrees.Place a large 12 to 15-inch cast iron skillet in the oven for 15 minutes.On a work surface, season the chicken generously with salt and pepper on both sides
  2. Remove the skillet and add the olive oil, turning to coat
  3. Place the chicken in the skillet skin-side down and roast in the oven for 30 minutes
  4. Remove the chicken to a plate, and tent with foil.Place the vegetables in the skillet, tossing to coat
  5. Roast the veggies until caramelized and tender, about 30 minutes, redistributing once or twice during the cooking process
  6. Remove to the plate with the chicken
  7. Place the skillet over a medium flame and add the wine, scraping up any brown bits
  8. Reduce for 3 minutes, then add the chicken stock and thyme
  9. Simmer gently for 10 minutes, or until reduced by half
  10. Whisk in the butter
  11. Add the chicken back to the pan, skin-side up, and arrange the vegetables around it
  12. Place back in the oven for 5 minutes, until the veggies are sizzling and the chicken is heated through
  13. To serve, cut each chicken half into 2 pieces, breast and leg, and serve directly from the pan.

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