Chicken & Potatoes In Creamy Lemon Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Delicious roast chicken and potatoes in a garlicky and creamy lemon sauce.
You will need:
  • Sumac - 3 tsp
  • Dried oregano - 2 tsp
  • Cayenne powder - 1 tsp
  • Salt - to taste
  • Chicken thighs - 3, bone-in skin-on preferred
  • Russet potato - 1, cleaned and cut into thick slices
  • Oil - 2 tbsp
  • Shallots - 8-10, halved
  • Garlic - 5 cloves, minced
  • Chicken stock - ¾ cup
  • Lemon - 1
  • Heavy cream - 3-4 tbsp
  • Parsley - 1 tbsp, chopped
How to:
  1. Pre-heat oven to 400 deg.F.
  2. Mix the sumac, dried oregano, cayenne powder and a teaspoon of salt in a small bowl to make the spice rub. Rub this liberally over the chicken and potatoes.
  3. Heat oil in a large skillet or pan. Place chicken skin side down and also the potatoes, and fry for 2-3 minutes. Flip the pieces and fry the other side for a couple of minutes. Remove to a plate and set aside.
  4. There should be some fat left in the pan. Add shallots and garlic and saute till lightly fragrant, a couple of minutes.
  5. Now add the chicken stock and deglaze the pan by scraping up the browned bits stuck to the bottom of the pan. Squeeze in the juice from half a lemon and season lightly with salt (if stock is already salted, no need to season). Cook and reduce this sauce slightly. Remove from heat and stir in cream.
  6. Return chicken and potatoes to the pan or arrange them in an oven-proof baking dish and pour the prepared sauce over them. Slice the rest of the lemon and nestle the slices among chicken pieces.
  7. Bake for 30-40 minutes or till chicken juices run clear. Remove from oven, sprinkle parsley on top and serve immediately.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/04/02/chicken-potatoes-in-creamy-lemon-sauce/