Lemon Chicken Recipe

Happy Friday friends! I hope you are doing well and staying safe during this corona virus pandemic. With so many people out of work and kids staying at home, I wanted to share one of our family go to recipes. This is a staple in our home because it’s not only delicious but it’s pretty easy to make. Also, clean up is minimal so that makes me happy!

I came up with it myself after visiting an Atlanta staple called Gio’s Chicken Italiano. Their juicy baked chicken has golden, crisp skin and is served with herbed potatoes bathed in a luscious lemony broth. This dreamy chicken inspired me to try recreating it at home!

The recipe is quite easy but does take a few steps to make. You can always make ahead and pop in the oven on low heat for a few hours. You could also make this in a crock pot but chicken won’t be as crispy. Whatever you decided to do, I hope you enjoy!

Ingredients

• 1/4 cup olive oil
• 1 lemon, zest
• 1 lemon, juice
• 1 tablespoon minced garlic
• 1 cup chicken stock
• 1/4 teaspoon dried oregano
• 4 bone-in, skin-on chicken thighs
• 1 pound baby red potatoes, washed & quartered
• Garlic salt

Instructions

1. Heat pan over medium heat for 5 minutes.
2. While pan is heating up, lightly season chicken with garlic salt.
3. Place chicken (with NO olive oil) on pan. Do not cover. Cook for 9 minutes. After 9 minutes, flip chicken and do the same for another 9 minutes.
4. While chicken is cooking, place olive oil, garlic, lemon zest, lemon juice, chicken stock and oregano in pan. Cook over medium. Add potatoes.
5. Once chicken is done cooking, add chicken and its released fat into lemon broth. Cover and cook for 30-45 minutes on low heat.
6. Once potatoes are cooked through, chicken can be served. The longer is sits on low heat the better! Serve and garnish with dried oregano.

Xo,