Honey-Rosemary Chicken with Yukon Gold Potatoes
Recipe from
Ladies' Home Journal
Take 20 minutes in the morning to prep the chicken and potatoes, then put everything in the slow cooker and leave it until dinner.
Ingredients
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12skinless bone-in chicken thighs (about 5 pounds)see savings
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1 tablespoonvegetable oilsee savings
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1 poundbaby Yukon Gold potatoessee savings
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2 mediumonions, cut into thin wedgessee savings
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4garlic cloves, mincedsee savings
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1/4 cuphoneysee savings
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2 tablespoonsfresh lemon juicesee savings
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2 tablespoonscornstarchsee savings
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1 tablespooncoarsely chopped fresh rosemary, plus sprigs for garnishsee savings
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1 teaspoonsaltsee savings
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1/4 teaspoonfreshly ground peppersee savings
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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
Per serving: 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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