Instructions

1. Mash garlic with ¼ tsp salt with a fork to form a paste. Transfer to a small bowl and stir in 1 Tbsp oil, Italian seasoning and crushed red pepper.
2. Sprinkle chicken with ¼ tsp salt. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, 6 to 8 minutes total. Transfer the chicken to a plate and top with the garlic mixture.
3. Heat the remaining 2 Tbsp oil in the pan over medium heat. Add potatoes and carrots and the remaining ¼ tsp salt; cook, stirring occasionally, until the vegetables begin to brown and stick to the pan, 6 to 8 minutes.
4. Add tomatoes, wine, olives and capers; cook, stirring and scraping up any browned bits, for 1 minute.
5. Nestle the chicken into the pan, cover and cook until an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, 10 to 15 minutes. Serve garnished with parsley, if desired.