Lemon-Garlic Braised Chicken and Potatoes
The heartwarming aroma of Lemon-Garlic Braised Chicken and Potatoes wafting through your kitchen is enough to make anyone feel at home. This dish combines the tenderness of chicken thighs with the comforting bite of baby potatoes, all bathed in a zesty lemon-garlic sauce that transforms a simple meal into a comforting feast. Perfect for weeknight dinners or a cozy gathering with friends, this recipe is sure to become a staple in your culinary repertoire.
Why I Love This Recipe
Lemon-Garlic Braised Chicken and Potatoes is a quintessential one-pot meal that’s easy to prepare and even easier to love. The combination of flavors is delightful, with the brightness of lemon balancing the savory richness of chicken and the earthiness of garlic. Plus, it’s a complete meal that requires minimal cleanup. What’s not to adore? The best part? You can easily adapt this recipe to suit your taste, whether you prefer it with more herbs or a hint of spice.
Ingredient List
To create this delightful dish, gather the following ingredients:
- 6 bone-in chicken thighs
- Coarse salt (to taste)
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups chicken broth
- 1/2 teaspoon salt
- 12 oz. baby potatoes, new potatoes, or fingerling potatoes
- 8 cloves garlic, smashed and peeled
- 1 small lemon, cut into wedges
- 6 sprigs thyme
- 1/2 cup cherry tomatoes
Toolbox for This Recipe
Before you start cooking, make sure you have the following kitchen tools:
- Large skillet or Dutch oven – for braising the chicken.
- Tongs – to easily flip the chicken thighs.
- Measuring cups and spoons – for accurate ingredient measuring.
- Cutting board and knife – for prepping your ingredients.
- Serving platter – to beautifully present your finished dish.
Lemon-Garlic Braised Chicken and Potatoes Cooking Guide
Now, let’s get into the cooking process. Follow these simple steps to whip up your Lemon-Garlic Braised Chicken and Potatoes.
Step 1: Prepare the Chicken
Start by seasoning the chicken thighs generously with coarse salt on both sides. This not only enhances the flavor but also helps to create a lovely crust when seared.
Step 2: Sear the Chicken
In a large skillet or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pan and set aside.
Step 3: Sauté the Aromatics
In the same skillet, add the smashed garlic cloves and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 4: Add the Potatoes and Broth
Next, add the baby potatoes to the skillet, followed by the chicken broth. Stir to combine, scraping up any browned bits stuck to the bottom of the pan. This step adds incredible flavor to your dish.
Step 5: Braise the Chicken
Return the seared chicken thighs to the skillet, skin side up. Nestle the lemon wedges and thyme sprigs around the chicken and potatoes. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Allow it to braise for about 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
Step 6: Add Cherry Tomatoes
During the last 5 minutes of cooking, add the cherry tomatoes to the skillet. They will soften and burst, adding a delicious pop of flavor to the dish.
Step 7: Serve and Enjoy
Once everything is cooked to perfection, transfer the chicken and potatoes to a serving platter. Spoon the fragrant sauce over the top and garnish with additional thyme if desired. Serve warm and enjoy the delightful medley of flavors!
Quick Replacement Ideas
If you’re missing an ingredient or prefer to customize your dish, here are some quick replacement ideas:
- Chicken thighs can be swapped for chicken legs or breasts, but adjust the cooking time as needed.
- Olive oil can be replaced with avocado oil or any neutral oil of your choice.
- Baby potatoes can be substituted with regular Yukon gold or red potatoes, cut into smaller pieces.
- Thyme can be replaced with rosemary or oregano for a different flavor profile.
Insider Tips
- For extra flavor, marinate the chicken in lemon juice and garlic for a few hours before cooking.
- If you love spice, add a pinch of red pepper flakes for a little heat.
- Ensure the chicken is at room temperature before searing to achieve a better crust.
- Don’t skip the step of scraping the bottom of the pan; those browned bits are packed with flavor!
Shelf Life & Storage
Your Lemon-Garlic Braised Chicken and Potatoes can be stored in the refrigerator for up to 3 days. Let the dish cool completely before transferring it to an airtight container. For longer storage, you can freeze individual portions for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm gently on the stovetop or in the microwave.
Ask the Chef
Can I use boneless chicken thighs for this recipe?
Yes, you can use boneless chicken thighs, but be sure to reduce the cooking time slightly since they cook faster than bone-in thighs.
What can I serve with Lemon-Garlic Braised Chicken and Potatoes?
This dish is quite filling on its own, but you can pair it with a simple green salad or steamed vegetables for a fresh balance.
Can I make this dish ahead of time?
Absolutely! This dish can be made a day in advance. Just reheat gently on the stovetop before serving.
How do I know when the chicken is done cooking?
The chicken is done when its internal temperature reaches 165°F (75°C). You can use a meat thermometer to check for accuracy.
Healthy-ish Favorites
If you enjoyed this recipe, you might also love these healthy-ish favorites:
Hungry for More?
If this Lemon-Garlic Braised Chicken and Potatoes has you craving more delicious recipes, stay tuned for more culinary adventures. Whether you’re in the mood for hearty comfort food or light and fresh dishes, there’s always something new to discover in the kitchen.
This recipe is a charming addition to your weekly meal plan, bringing warmth and satisfaction to your dinner table. The harmony of flavors in this dish will have your family asking for seconds, and the ease of preparation makes it a go-to choice for any busy weeknight. Enjoy every bite, and happy cooking!
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Lemon-Garlic Braised Chicken and Potatoes
Ingredients
Equipment
Method
- Start by seasoning the chicken thighs generously with coarse salt on both sides. This not only enhances the flavor but also helps to create a lovely crust when seared.
- In a large skillet or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, add the smashed garlic cloves and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Next, add the baby potatoes to the skillet, followed by the chicken broth. Stir to combine, scraping up any browned bits stuck to the bottom of the pan. This step adds incredible flavor to your dish.
- Return the seared chicken thighs to the skillet, skin side up. Nestle the lemon wedges and thyme sprigs around the chicken and potatoes. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Allow it to braise for about 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
- During the last 5 minutes of cooking, add the cherry tomatoes to the skillet. They will soften and burst, adding a delicious pop of flavor to the dish.
- Once everything is cooked to perfection, transfer the chicken and potatoes to a serving platter. Spoon the fragrant sauce over the top and garnish with additional thyme if desired. Serve warm and enjoy the delightful medley of flavors!
Notes
- For extra flavor, marinate the chicken in lemon juice and garlic for a few hours before cooking.
- If you love spice, add a pinch of red pepper flakes for a little heat.
- Ensure the chicken is at room temperature before searing to achieve a better crust.
