Honey-Rosemary Chicken with Yukon Gold Potatoes

By bakers_delight85

Ingredients

• 12 12
• skinless bone-in chicken thighs (about 5 pounds)
• 1 tablespoon
• vegetable oil
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• On Sale
• 1 pound
• baby Yukon Gold potatoes
• 2 medium
• onions, cut into thin wedges
• 4 4
• garlic cloves, minced
• 1/4 cup
• honey
• 2 tablespoons
• fresh lemon juice
• 2 tablespoons
• cornstarch
• 1 tablespoon
• coarsely chopped fresh rosemary, plus sprigs for garnish
• 1 teaspoon
• salt
• 1/4 teaspoon
• freshly ground pepper

Details

Servings 6
Preparation time 20mins
Cooking time 500mins
Adapted from recipe.com

Preparation

Step 1

1.
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 minutes.
2.
Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3.
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 or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.