Makes 4 servings. Recipe from EatingWell.
2 large lemons
1 tablespoon extra-virgin olive oil plus 1/4 cup, divided
4 bone-in chicken thighs, (about 6 ounces each), skin removed
¾ teaspoon salt, divided
1 ½ pounds baby Yukon Gold potatoes, halved lengthwise
2 medium shallots, quartered
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
1 ½ tablespoons honey
1 teaspoon ground pepper
Total Fat: 23g
*Photo does not accurately represent recipe.
- Preheat oven to 450°F.
- Juice 1 lemon to yield 1/4 cup juice. Slice the remaining lemon into 1/2-inch-thick slices. Set aside.
- Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt. Add the chicken, smooth-side down, to the pan; cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip and cook until lightly browned on the other side, about 2 minutes. Transfer the chicken to a plate.
- Add the lemon slices to the drippings in the pan; cook over medium-high heat, undisturbed, until charred on the bottom, about 1 minute. Remove the pan from the heat. Add potatoes, shallots, thyme, oregano, rosemary and the remaining 1/2 teaspoon salt to the pan, stirring to coat. Nestle the chicken into the mixture in the pan. Bake for 15 minutes.
- Meanwhile, whisk the reserved 1/4 cup lemon juice, honey, pepper and the remaining 1/4 cup oil in a small bowl.
- Drizzle the lemon juice mixture all over the chicken-vegetable mixture. Bake until the potatoes are tender and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, 5 to 7 minutes. Spoon the pan drippings over the chicken and vegetables before serving.