If you are tired of always making the same chicken recipe, you will appreciate this recipe for Lemon Chicken with Potatoes. We prepare this tangy main course in a dutch oven and cook everything using a single burner!
We rubbed the potatoes with a mix of herbs, olive oil, salt and pepper and steamed them to perfection thanks to our 6 L Grater/Steamer Tray. Enjoy this dish for dinner, and have the leftovers for lunch the following day.
6 chicken thighs
1 garlic clove finely chopped for chicken
½ large onion finely chopped
2 tablespoons of all-purpose flour
1 cup of chicken broth
¼ cup of lemon juice (approximately 2 lemons)
4 tablespoons of lemon zest
Thyme to taste
4 potatoes cut into cubes
1 garlic clove finely chopped for potatoes
1 teaspoon oregano
1 teaspoon of parsley
Using Rena Ware’s Large Frypan 28 cm with cover, “fry” the chicken thighs without adding any oil. While the chicken cooks, finely chop one garlic clove and ½ of a large onion. Turn the chicken, and when both sides are brown, remove from the utensil and set aside.
In the same utensil in which you cooked the chicken, add the chopped onion and garlic and sauté. Using our Spoonula, stir in the flour, add the chicken broth, and let it cook until thickened. Stir in the lemon zest, thyme, and return the chicken to the utensil.
Put the potatoes in a bowl; add salt, one clove chopped garlic, oregano, parsley, olive oil, and mix together with the Spoonula. Place the 6 L Grater/Steamer Tray on the Large Frypan. Arrange the potatoes on the tray and cover with the 5 Litre Utensil to form a Dutch oven. Cook over medium heat until a water seal forms. Reduce the heat to low and cook for 30 minutes. Uncover the utensil and remove the potatoes to a serving plate. Use a fork to remove the Grater/Steamer Tray and the chicken.
Serve and enjoy! If you loved this recipe, please share it so more people can enjoy this delicious chicken with lemon!