Chicken thighs and baby potatoes covered with a simple lemon garlic sauce then roasted to create a delicious and healthy meal for two in 40 minutes or less.
INGREDIENTS
- 1 cup chicken broth
- 1 lemon, juice and zest, plus slices of lemon for serving*
- 4 garlic cloves, minced
- 2 tbsp honey
- 1 tbsp extra virgin olive oil
- 4 large boneless skinless chicken thighs
- 1 lb baby potatoes, cut into quarters or halved depending on size
- 1 tbsp parsley, chopped
- Salt and pepper, to taste
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- In a small bowl, mix together chicken broth, lemon juice and zest, garlic, honey, salt, and pepper.
- Heat a 12-inch cast iron skillet (or large oven safe frying pan) to medium-heat, add olive oil, and chicken sprinkled with a pinch of salt and pepper, and brown on both sides, about 1-2 minutes for each side.
- Remove from heat and make room on the skillet for the potatoes. Pour the sauce over the chicken and potatoes.
- Roast in the oven for 25-30 minutes, until the chicken is cooked through. Season with additional salt and pepper to taste. Top with chopped parsley and slices of lemon. Serve immediately
Recipe Adapted From yayforfood.com
NOTES
* One large lemon is about 1/4 cup lemon juice and 1 tbsp lemon zest.
No cast iron skillet or oven-friendly frying pan? Brown the chicken in a regular frying pan first and then transfer it to a roasting pan or baking sheet with the potatoes and lemon garlic sauce before roasting in the oven.
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