Honey Lemon Chicken w/Potatoes

Honey Lemon Chicken w/Potatoes

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 2

    tablespoons extra virgin olive oil (EVOO)

  • 8

    bone-in, skin-on chicken thighs

  • Salt and ground black pepper

  • pounds baby potatoes

  • 1

    small onion, chopped

  • 2-3

    cloves garlic, finely chopped or grated

  • 4-5

    sprigs thyme, leaves picked and chopped

  • 2

    lemons, thinly sliced

  • ¼

    cup honey

  • ¼

    cup chicken stock or water

  • To finish:

  • Zest of 1 lemon, cut into strips

  • ½

    cup flat leaf parsley, chopped

  • ½

    cup pine nuts, toasted

  • Balsamic Drizzle


In a skillet, heat the EVOO over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low. Serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and balsamic drizzle.


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