Honey-Rosemary Chicken with Yukon Gold Potatoes
Take 20 minutes in the morning to prep the chicken and potatoes, then put everything in the slow cooker and leave it until dinner.
Prep Time:
20 mins
Total Time:
8 hrs 20 mins
Servings:
6 servings
Ingredients
-
12 skinless bone-in chicken thighs (about 5 pounds)
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1 tablespoon vegetable oil
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1 pound baby Yukon Gold potatoes
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2 medium onions, cut into thin wedges
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4 garlic cloves, minced
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1/4 cup honey
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2 tablespoons fresh lemon juice
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2 tablespoons cornstarch
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1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish
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1 teaspoon salt
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1/4 teaspoon freshly ground pepper
Directions
1.
Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2.
Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3.
Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.
Nutrition information
Calories 490, Total Fat 13.5 g, Saturated Fat 3 g, Cholesterol 235 mg, Sodium 445 mg, Carbohydrate 33 g, Fiber 3 g, Protein 57 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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