Recipe Monday :) nom nom nom

It’s that time again for a delicious Menu Recipe Monday! In case you’re wondering….this recipe I posted last week was so good!!! My husband is not a fan of salads for dinner, but he said he really liked this. Yay! It will be a staple salad this summer, for sure.

Crispy Lemon Chicken and Potatoes (I don’t remember where this recipe is from. If you know, please let me know because I will definitely give credit!

• 2 pounds chicken thighs, boneless, trimmed (you can use chicken breasts, just won’t be as crispy)
• 2 lemons
• 3 large garlic cloves
• 1 tablespoon brown sugar
• 1 ½ pounds potatoes (Yukon gold or red bliss)
• A few twigs fresh thyme
• 1 cup chicken stock
• 1 tablespoon dijon mustard
• 1 tablespoon flour
• 3 tablespoons olive oil
• Salt and pepper to taste

TO MAKE 4-6 SERVINGS

Preheat your oven to 450º.

Cut the chicken thighs in half lengthwise, pat them dry, drop them in a bowl and grate the garlic and the rind of 2 lemons over them, then toss with the brown sugar and 1/2 teaspoon of salt. Put the bowl into the fridge and marinate for 10 minutes or so.

Meanwhile slice the potatoes into thin slices, lightly toss with a bit of olive oil, sprinkle with salt and pepper and put into an oiled, medium sized baking pan. Put the potatoes into the oven to roast for about 15 minutes.

While the potatoes are roasting, take your chicken out of the fridge and drain off any moisture. With paper towels, pat the chicken dry (this prevents the chicken from splattering quite as much and really helps it brown much nicer). Heat a large skillet over medium high heat, drizzle in a bit of olive oil to cover the bottom. Sauté the chicken until the skin is golden and crispy (hint, don’t move the chicken pieces around a lot). You will probably have to do this in 2 batches. Do not crowd chicken, crowds make it pale and sweaty (just like some of us).

Put the flour into a small bowl, mix with a bit of the chicken stock until a smooth paste forms, stir in the mustard and remaining stock.

Take the potatoes out of the oven, pour the chicken stock mixture into the pan with the potatoes. Pile the chicken on top, sprinkle on the chopped thyme. Slice one lemon and tuck among the chicken and potatoes, squeeze the juice of the other lemon all over the chicken. Pop back into the oven for 20 minutes until the sauce is furiously bubbling and has thickened. Taste for seasonings!