Crispy Lemony Chicken Roasted With Potatoes

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The Family Dinner
Nutrition per serving    (USDA % daily values)


Great, simple recipe. I needed a chicken recipe to use up some thighs/legs and had everything on hand. Left out the potatoes, and was just as delicious.
Jess Alagna   •  24 Feb   •  Report
This came out utterly fantastic. For as much chicken as this recipe calls for I wouldn't worry about leaving out the brown sugar (I actually used Splenda blend of brown sugar). This also calls for only 3 tbl of olive oil. Since that oil is heart healthy and not very much is used, I wouldn't worry about the frying part, either. Frying it in that little bit of oil first I would think would actually help to render a fair amount of the fat away.I like my food more highly seasoned that most recipes seem to provide...I ground dried garlic and sea salt onto the potatoes instead of just salt and sprinkled with sweet Hungarian paprika. I also added some of the ground garlic and salt to the chicken.One other change...I found that using corn starch rather than flour for thickening agent is better. As long as you add the liquid to the cornstarch you won't get lumps. Unless you grow your own herbs, it adds a lot of money to a meal to buy a package of fresh thyme when only a tablespoon or two is needed. I had intended to used dried thyme flakes, but then forgot. The dish was so good as it was that it wasn't really needed.The finished product on this was absolutely amazing.
d62e389b4efc   •  2 May   •  Report
is good sistem for chicken but is important a good chicken from organic farmer
8eba0c16ae85   •  27 Feb   •  Report
Awesome winter dish. Would leave out the brown sugar and frying part!
846761eaf324   •  10 Dec   •  Report
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Ingredients for 6 servings

2 lb chicken thighs, boneless, trimmed

2 lemons

3 large garlic cloves

1 tbsp brown sugar

1 1/2 lb potatoes (Yukon gold or red bliss)

A few twigs fresh thyme

1 cup chicken stock

1 tbsp dijon mustard

1 tbsp flour

3 tbsp olive oil

Salt and pepper to taste

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