From LHJ.com. bone-in chicken thighs, vegetable oil, Yukon Gold potatoes, onions, garlic cloves, honey, fresh lemon juice, cornstarch, fresh rosemary, salt, pepper cvt

Ingredients

2 4/5	pounds (12 skinless bone-in, check weight) chicken thighs, cooked per recipe, net from about 5 pounds fresh (5046)
1	tablespoon vegetable oil (4044)
1	pound (baby) Yukon Gold potatoes (95807)
2	medium onions, cut into thin wedges
4	garlic cloves, minced
1/4	cup honey
2	tablespoons fresh lemon juice
2	tablespoons cornstarch
1	tablespoon (coarsely chopped) fresh rosemary, plus sprigs for garnish (2063)
1	teaspoon salt
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.
   
   

Categories

Chicken, Citrus, Potatoes, Main Dish, American, Slow Cook, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium

Bad points High in cholesterol