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Delicious crispy skin lemon heib chicken with little potatoes. All done in one skillet

Crispy Lemon Herb Chicken And Potatoes

chicken thighs (skin on)

olive oil

medium onion

(10 fluido unce) cans chicken broth

Juice from 1 lemon

honey

Dijon mustard

garlic cloves (whole peeled)

Pinch of Italian seasoning

little potatoes

Salt & pepper

(or to taste) fresh parsley

(or to taste) fresh oregano

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

Season chicken with salt & pepper on both sides

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

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

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

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.

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.

Chop the parsley and oregano and set aside.

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