Lemon-Garlic Braised Chicken and Potatoes
Ingredients
The chicken and vegetables
-
6
pieces
bone-in chicken thighs
-
12
oz.
baby potatoes, new potatoes or fingerling potatoes
-
8
cloves
garlic, smashed and peeled
-
1
small
lemon, cut into wedges
-
6
sprigs
thyme
-
½
cup
cherry tomatoes
The cooking essentials
-
1
tablespoon
extra-virgin olive oil
-
1¼
cups
chicken broth
-
½
teaspoon
coarse salt
-
1
teaspoon
salt
Instructions
- Preheat the oven to 450°F (232°C).
- Season the chicken with salt.
- In a large, heavy, ovenproof skillet, heat the olive oil over medium heat.
- Add the chicken, skin-side down, and cook until browned, about 5 minutes.
- Flip the chicken and add the potatoes, garlic, lemon, cherry tomatoes, and thyme.
- Pour in the chicken broth and ½ teaspoon of salt, and bring it to a boil.
- Transfer the skillet to the oven and roast, stirring the potatoes halfway through, until tender and the chicken is cooked through, about 30 minutes.
- Remove from the oven and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
580
Total fat
40g
Total carbohydrates
7g
Total protein
38g
Sodium
484mg
Cholesterol
212mg
You might also like