This was a great method for cooking chicken. The meat was super juicy, and the skin was crispy-crisp.
Ingredients
- 4 chicken thighs
- 2 lemons, zested
- 4 garlic cloves, pressed or finely minced
- 1 tbsp brown sugar
- 1 tsp + 1/2 tsp kosher salt
- 4 potatoes (yukon gold or new)
- 1/4 cup olive oil
- 1/4 tsp black pepper
- 1 tbsp flour
- 1 tbsp dijon mustard
- 1 cup chicken stock
- 1 tsp fresh thyme
Directions
Preheat oven to 450º.
Toss the chicken thighs with lemon zest, garlic, sugar, and a teaspoon of salt. Set aside.
Thinly slice the potatoes and toss with olive oil. Sprinkle with pepper and the remaining salt. Bake for 15 minutes in a large roasting pan.
Heat a skillet over medium heat. Sauté the chicken until the skin is dark and crispy, starting with the skin side before flipping it.
Meanwhile, whisk together the flour, mustard, and chicken stock. When the chicken is ready, pour the stock mixture over the potatoes. Then top with chicken and thyme. Slice both lemons in half. Squeeze the juice of one half over the chicken. Tuck the rest into the chicken and potatoes. Bake for another 20 minutes.
Serve warm.
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Comments
I made this for dinner tonight & it was delicious. Super easy to make and fairly quick. Tossing/sauteing the chicken in lemon zest, garlic & brown sugar gave the chicken a flavorful & crispy skin and we loved the thinly sliced potatoes in the mix. Yummy!
This is making me sooooo hungry.