Lemon Chicken
Ingredients:
4 bone-in chicken thighs
sliced lemons
baby potatoes
4 garlic cloves, sliced
salt, to taste
pepper, to taste
1 cup chicken broth
fresh cilantro
olive oil, for frying
Instructions:
Heat up a few tablespoons of oil in your pan.
Generously season your chicken with salt and black pepper, and lay skin-side down in the pan.
Let the chicken cook skin side down until it is golden brown and crispy, the turn and brown on the other side.
Remove the chicken from the pan when it has browned on all sides (but it is not fully cooked) and set aside.
In the same pan, add sliced lemons and caramelize on both sides.
Then remove from the pan, and set them aside.
In the same pan, add baby potatoes and cook for 1 to 2 minutes.
Add the sliced garlic cloves to the baby potatoes, and season with more salt and lots of black pepper.
Once the garlic has browned, add chicken stock to the pan.
Then nestle the chicken back into the pan, and top with the caramelized lemon slices.
Place the pan in the oven for 25 minutes at 400 degrees.
Then raise the heat to 450 degrees, and bake for another 5 to 10 minutes.
Finish with fresh cilantro.