Ingredients

The following ingredients have 6 Servings
  • 6-8 Chicken Thighs, bone-in, skin-on, about 3 lbs
  • 2 tbsp olive oil
  • 1/2 lb baby Yukon potatoes
  • 2 tsp salt
  • 1 tsp pepper, freshly cracked
  • 6 cloves garlic, thinly sliced or roughly chopped
  • 2 large shallots, peeled and quartered
  • ⅓ cup chicken stock
  • 4 tbsp butter
  • 2 lemons (1 juiced + 1 sliced)
  • 2 tbsp Chives, finely chopped

Instruction

  • Heat oven to 400°F.Bring a pot of salted water to a boil and boil the potatoes until barely fork tender (they will continue to cook in the oven with the chicken)
  • Drain and set aside to cool
  • Once they cool, cut them in half.Heat the olive oil in a large braiser set over medium high heat
  • Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper.Place the chicken skin side down in the braiser for 4-5 minutes without disturbing them to brown
  • (This may need to be done in 2 batches) Flip the chicken over, skin side up.Nestle the potatoes, garlic, shallots and lemon slices in between the chicken pieces.Pour in the chicken stock and bring to a simmer
  • Place the lid on the braiser and set in the oven for 35 minutes until the internal temperature of the chicken reads 165°F with an instant read thermometer.Remove from the oven add the butter to the pan, drizzle with lemon juice and sprinkle with chives
  • When the butter is melted and incorporated into the sauce, it is ready to be served over rice or couscous.