recipe: chicken and potato bake

i had taken drumsticks out with the intention of making some red chicken curry tonight, but it's so nice and fally out i wanted something a lil more comfort-foody today. i couldn't find any recipes that spoke to me and decided to just free-ball this one and throw some chicken and potato-friendly things in a pan. i had zero expectations, but this actually had a ton of flavor and was yum city (even if the picture doesn't look so yummy : ). super easy too which i'm always a fan of during the week.

update 10/7: made this again, but swapped out the rosemary for dried sage and baked at 400 degrees (the higher temp roasted the potatoes a tad more and made the sauce even thicker). even better!

ingredients list (serves 2)*:
- 4 chicken drumsticks, skins removed (thighs or breasts would also work)
- 3 medium red potatoes, diced into 1-inch cubes
- 1/2 small onion
- 3/4 cup dry white wine
- 4 cloves garlic, minced
- 3 tbsp lemon juice
- 3 tbsp (roughly) olive oil
- 1 tsp thyme
- 1 tsp dried rosemary
- salt & pepper to taste
- cornstarch

*mushrooms would also be yumz in this if you had them on hand.

to make: preheat oven to 375 degrees. place potatoes, onion, chicken and garlic into a small baking dish. pour in wine, lemon juice, and drizzle with olive oil, then season with thyme, rosemary and salt & pepper. bake for 1 hour in the preheated oven. half way through baking, flip chicken and stir potatoes, and remove some of the liquid to make a cornstarch slurry. stir cornstarch mixture back into the dish and continue cooking for an additional 30 minutes. by the end of the hour, the cornstarched wine sauce should be thick enough to be a nice gravy.