Crispy Lemon Herb Chicken and Potatoes

• Meat

  • 6 Chicken thighs, skin on

• Produce

  • 6 Garlic cloves, whole
  • 1 Lemon, Juice from
  • 3/4 lb Little potatoes
  • 1/2 Onion, medium

• Canned Goods

  • 2 (10 fluid ounce cans Chicken broth

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tsp Honey

• Baking & Spices

  • 1 Pinch Italian seasoning
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 tablespoon (or to taste fresh oregano, chopped

Found on saltandlavender.com

Description

Ingredients

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

Directions

• 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.
• Meanwhile, chop the onion.
• 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 its 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.