Crispy Lemon Herb Chicken And Potatoes

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Initial version

Authored by Steve
4-6

Ingredients

  • 6 chicken thighs (skin on)
  • 1 tbsp olive oil
  • 1/2 medium onion chopped
  • 2 (10 fluido unce) cans chicken broth
  • Juice from 1 lemon
  • 1 tsp honey
  • 1 tbsp Dijon mustard
  • 6 garlic cloves (whole peeled)
  • Pinch of Italian seasoning
  • 3/4 lb little potatoes
  • Salt & pepper to taste
  • 1 tbsp (or to taste) fresh parsley chopped
  • 1 tbsp (or to taste) fresh oregano chopped

Instructions

1

Pre-heat oven to 350F and place the rack in the middle of the oven.

2

Season chicken with salt & pepper on both sides

3

Add the olive oil to a large, deep skillet (mine is 2" deep) on medium-high heat. Once the oil is hot, add the chicken pieces (skin down) to the skillet. Cook for 8-10 minutes until the skin is crispy. You may need to turn down the heat a bit if the oil is splattering a lot, but you still want to make sure the pan is hot. Turn the chicken and cook for an additional 3-4 minutes

4

Meanwhile, chop the onion

5

Once the chicken is done frying, take it out of the pan and set it aside.

6

Add the onion to the pan and cook it for about five minutes or until it's lightly browned.

7

Add the chicken broth, lemon juice, honey, mustard, garlic cloves, Italian seasoning, and salt & pepper (if desired) to the pan. Stir until the mustard is dissolved.

8

Add the chicken back into the pan and place the little potatoes around the chicken. Put the pan in the oven and cook for 45 minutes.

9

Chop the parsley and oregano and set aside.

10

Prior to serving, sprinkle the chopped herbs on top and serve immediately.