The Best Lemon Rosemary Chicken Thighs with Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chicken broth

🥗Healthier: homemade chicken stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and richer in flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and has a longer shelf life.

Make the sauce by combining 1/2 cup chicken stock, 1 tablespoon olive oil, 2 tablespoons freshly chopped rosemary, 2 tablespoons freshly squeezed lemon juice, and 1 teaspoon lemon zest in a bowl.

Mince 4 garlic cloves and add them to the sauce mixture along with 1 tablespoon of honey and 2 tablespoons of Dijon mustard.

Season the sauce with 1/2 teaspoon of salt and a generous pinch of black pepper, then whisk everything together.

Set the sauce aside and season 8 boneless skinless chicken thighs with salt and black pepper on each side.

Heat a pan over medium-high heat for a few minutes before adding 2 tablespoons of oil.

Brown the chicken thighs in the pan for 2 to 3 minutes on each side, then transfer them to a baking dish.

Quarter 2 cups of baby potatoes and arrange them around the chicken thighs in the baking dish.

Pour the prepared sauce over the chicken and potatoes, then add a few slices of lemon on top (optional).

Bake in the oven at 425°F for 30 to 35 minutes uncovered, until the potatoes are cooked through and the chicken is done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens