This is a variation of the Provençal French chicken with forty cloves of garlic. The chicken is roasted with artichoke wedges, golden potatoes, and whole garlic cloves for an easy one-dish meal with the French chef’s favorite, thyme, adding its savory peppery aroma. Buttery-tasting gold potatoes don’t need peeling, and if you use good-quality frozen artichoke hearts, it’s even easier. (I buy mine from Trader Joe’s.) Use a metal pan so that the contents brown well. A large paella pan or a metal baking pan just large enough to hold all the ingredients is ideal. Substitute chicken quarters, legs, or breasts (all on the bone for moistness, adjusting the cooking time as needed. Serve with sautéed cherry tomatoes, or split in half and add to the pan 10 or 15 minutes before the chicken is cooked.

Serves 6

• 6 chicken breasts and/or thighs on the bone
• Fine sea salt and freshly ground black pepper to taste
• 11⁄2 pounds gold potatoes, unpeeled and cut into large chunks
• 1 (12-ounce) package frozen artichoke hearts
• 1 tablespoon finely chopped thyme
• 2 tablespoons chopped rosemary
• 1⁄2 cup garlic cloves, peeled or unpeeled
• 1⁄2 cup extra-virgin olive oil
• 3⁄4 cup white wine