Garlic Chicken With Vegetables

• 4 small chicken thighs (1 lb. total)
• 1 tsp salt, divided
• 1/4 tsp ground black pepper, divided
• 1 tbsp butter
• 2 small red-skinned potatoes (1/2 lb total)
• 2 medium carrots (1/2 lb total)
• 8 large cloves garlic
• 1/2 tsp dried basil
• 1/4 cup chicken broth or water
• 1/2 cup frozen green peas
• French bread and butter

1. 1) Sprinkle chicken with 1/2 tsp salt and 1/8 tsp pepper. Brown in butter in 10" skillet over medium high heat, skin side first, about 8 min. total.
2. 2) While chicken is cooking, quarter potatoes, peel carrots, and slice carrots diagonally about 1/2 inch thick. Separate garlic cloves but do not peel.
3. 3) Remove chicken to plate. Add potatoes, carrots, and garlic to skillet. Coat with fat, then sprinkle with 1/2 tsp salt, 1/8 tsp. pepper, and basil. Stir.
4. 4) Place chicken on top of vegetables in skillet. Add chicken broth (or water), then cover and cook over low heat until vegetables are tender, about 25 min.
5. 5) Add peas to skillet, cover, and cook for 5 minutes. Serve chicken and vegetables on small platter with pan juices. To eat garlic, squeeze cloves to remove skin, then spread garlic on buttered French bread.

chicken, salt, ground black pepper, butter, potatoes, carrots, garlic, basil, chicken broth, frozen green peas, bread

Taken from www.epicurious.com/recipes/member/views/garlic-chicken-with-vegetables-50037053 (may not work)