Crispy Lemony Chicken Roasted with Potatoes

By sunitagt

Calories: 369
Carbohydrates: 22.3g
Cholesterol: 101mg
Fat: 15.3g
Saturated Fat: 3.2g
Fiber: 3.0g
Sodium: 146mg
Protein: 35.4g

Ingredients

• 2 pounds chicken thighs, boneless, trimmed
• 2 lemons
• 3 large garlic cloves
• 1 tablespoon brown sugar
• 1 1/2 pounds potatoes (Yukon gold or red bliss)
• A few twigs fresh thyme
• 1 cup chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon flour
• 3 tablespoons olive oil
• Salt and pepper to taste

Details

Adapted from webmd.com

Preparation

Step 1

1. Preheat your oven to 450 degrees.

2. Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for about 10 minutes.

3. Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.

4. While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. Pat the chicken dry with a paper towel to prevent splattering. Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy, and without moving them too much to help crisp the skin. Work in batches if necessary.

5. Put the flour into a small bowl and mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.

6. Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken.

7. Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Season to taste and serve.