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Crispy Lemony Chicken Roasted With Potatoes

View full recipe at: The Family Dinner
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11 Ingredients

  • 2 lb chicken thighs, boneless, trimmed
  • 2 x 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

Preparation

Read recipe preparation at The Family Dinner  

“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.”
Dave S   •  2 May   •  Report
“is good sistem for chicken but is important a good chicken from organic farmer”
Andrea Bertucci   •  26 Feb   •  Report
“Awesome winter dish. Would leave out the brown sugar and frying part!”
Noosh   •  10 Dec   •  Report
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