Monday, January 24, 2011

Honey-Lemon Chicken with Potatoes

Honey-Lemon Chicken with Potato
 Dinner Tonight: Honey-Lemon Chicken with Potatoes,  Green Beans, Salad

This recipe was one of Rachael Ray's top 10 for 2010.  It is cooked in a crock pot. A great meal for a cold winter day.   I  followed the directions on this one. The lemon and sweetness gave the chicken a good flavor. The juice at the bottom could have been thickened a bit. We spooned it over the potatoes.


  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 8 bone-in, skin-on chicken thighs
  • Salt and ground black pepper
  • 1 1/2 pounds baby potatoes
  • 1 small onion, chopped
  • 2 to 3 cloves garlic, finely chopped or grated
  • 4 to 5 sprigs thyme, leaves picked and chopped
  • 2 lemons, thinly sliced
  • 1/4 cup honey
  • 1/4 cup chicken stock or water
To finish:
  • Zest of 1 lemon, cut into strips
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 cup pine nuts, toasted
Yields: Serves 4


In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

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