Share Braised Lemon Chicken & Potatoes – an easy and delicious meal the whole family will love!
Braised Lemon Chicken & Potatoes
I recently purchased a new Martha Stewart cast iron pan which came with this recipe. Chicken thighs and fingerling potatoes are braised with lemon, garlic, thyme and olive infused broth. Then with just a little corn starch, the braising liquid is transformed into a flavorful pan sauce. This is one of those recipes that is perfect as is, no tweaking necessary. I’ve made this on two different occasions and wouldn’t hesitate to serve it to guests as well. It’s easy to prepare, delicious, fool proof and looks great served right from the pan!
To Skin or Not to Skin?
Mike doesn’t eat poultry skin. I think crispy skin is divine! A favorite Thanksgiving memory involves my 3 sisters and I ripping off skin as my Dad tries to carve the turkey. It’s a rather carnivorous and amusing ritual. Whether you eat chicken skin or not, be sure to leave it on when you’re cooking the thighs. It keeps the meat moist and the fat from the skin adds to the flavor of the dish. While the skin doesn’t stay crisp in the microwave, the chicken and potatoes reheat well, making for great lunch leftovers.
Tips & Tricks
Cerignola Olives – I found these olives in the International section of HyVee. They are a very large, mild olive named for the town in south-eastern Italy where they are popular. My olives had pits, so I cut the meat off most of them, leaving a few whole for presentation.
Whole Garlic Cloves – For this dish, I recommend using a bulb of garlic and following the directions to smash, then peal the cloves. After the dish braises in the oven, the whole cloves infuse the chicken, potatoes and pan sauce in a most delightful way. To smash the cloves I just gave them a good whack with the flat side of my meat mallet.
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Braised Lemon Chicken & Potatoes
Ingredients
- 2 1/4 pounds bone-in skin-on chicken thighs
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken stock divided
- 12 ounces baby fingerling potatoes or halved small potatoes
- 5 garlic cloves smashed and peeled
- 1/2 cup green olives such as Cerignola, pitted if desired
- 1 small lemon washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.
Feed the family or feed some special friends. Everyone will enjoy Braised Lemon Chicken & Potatoes!
This was a really good dish. We all enjoyed it. I don’t see a rating spot on this recipe?
What a beautiful dish! Looks delicious too.