Braised Lemon-Saffron Chicken and Potatoes
Serves 4
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 4 Skin-on chicken thighs (about a pound and a half)
- Kosher salt
- Freshly ground black pepper
- 2 Cups store-bought low-sodium chicken stock
- 6 Red potatoes, quartered
- Pinch of saffron
- 6 Tablespoons fresh juice from 3 lemons
- 1 Tablespoon whole black peppercorns
- Warm pita bread or rice for serving
Shopping List
- Skin-on chicken thighs
- Red potatoes
- Saffron
- Lemons
- Whole black peppercorns
- Warm pita bread or rice for serving
Pantry List
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Low-sodium chicken stock
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400°F. Heat oil in a large straight-sided sauté pan over high heat until shimmering. Season chicken with salt and pepper and place in a pan skin side-down. Cook without moving until well browned on the first side, about 6 minutes. Flip and brown lightly on the second side, about 4 minutes longer.
- Add chicken stock to the skillet. Nestle in potatoes. Add saffron, lemon juice, and whole black peppercorns, and season lightly with salt. Transfer to the oven and cook uncovered, stirring and flipping potatoes occasionally, until the chicken and potatoes are tender, about 25-30 minutes. Season to taste with salt and pepper if necessary and serve immediately with pita bread or rice.