Honey-Rosemary Chicken with Yukon Gold Potatoes

By McLean

Ingredients

• 12 skinless bone-in chicken thighs (about 5 lbs.)
• 1 tablespoon vegetable oil
• 1 lb. baby Yukon Gold potatoes
• 2 medium onions, cut into thin wedges
• 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 23mins

Preparation

Step 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.

Place the potatoes, onion and garlic in a slow cooker, top with chicken. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, on low for 6 to 8 hours and high for 3 to 4 hours. Serve garnished with rosemary sprigs, if desired.