Cooktop Cove: This chicken thighs recipe takes just 1 pot and 4 steps to make
By Audrey Michels
Sometimes leftovers aren't desirable. They sit in the fridge and make you feel guilty the longer they do so. When you're not looking to add dishes to your fridge, this recipe is here for you; it almost certainly won't have any leftovers. This sauce is something special. Seriously, it may look simple, but once it spends some time in the oven, it turns this basic chicken and potato dish into a memorable meal. And it’s so simple (only four steps!), you won’t mind the requests to make it again and again.
There isn’t much to say about this recipe, since it’s so simple any skill level can make it without concern, but if you want to personalize it by adding some more vegetables to the mix, or finishing its time in the oven off with a quick broil to really brown the chicken and add to the texture of the dish, you are certainly welcome to do so.
One-pot chicken thighs with honey-lemon pan sauce
10 minutes
30 minutes
40 minutes
1/3 cup lemon juice
2 tablespoons olive oil
3 tablespoons honey
1 teaspoon Dijon mustard
3 cloves garlic, minced
1lb boneless, skinless chicken thighs
½lb small potatoes, chopped
Salt and pepper
Preheat the oven to 400F.
In a small bowl, whisk to combine the lemon juice, olive oil, honey, mustard, and minced garlic.
Place the chicken and potatoes in the bottom of an oven-proof pot or baking dish, and season with salt and pepper.
Pour the lemon-honey sauce over top and bake for 20-30 minutes, or until the chicken is fully cooked. Serve immediately.
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