Honey-Rosemary Chicken With Yukon Gold Potatoes
Chicken and savory rosemary, sweet lemon sauce make a wonderful combination!
Servings: 8 Servings
Calories: 576kcal
Ingredients
- 12 (about 5 lbs) skinless bone-in chicken thighs
- 1 tablespoon vegetable oil
- 1 lb baby Yukon Gold Potatoes
- 2 medium onions cut into thin wedges
- 4 garlic cloves minced
- ¼ cup honey
- 2 tablespoon fresh lemon juice
- 2 tablespoon cornstarch
- 1 tablespoon coarsely chopped fresh rosemary plus sprigs for garnish
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning until browned on all sides, about 8 min.
- Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
- Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low for 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.
Notes
Yukon Gold potatoes are perfect for slow cooking. They hold their shape yet still take on the wonderful flavors around them.
Nutrition
Calories: 576kcal | Carbohydrates: 21g | Protein: 37g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 212mg | Sodium: 465mg | Potassium: 730mg | Fiber: 1g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 10.4mg | Calcium: 43mg | Iron: 3.4mg
