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Honey-Rosemary Chicken with Yukon Gold Potatoes Recipe

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This recipe for Honey-Rosemary Chicken with Yukon Gold Potatoes is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 skinless bone-in chicken thighs (about 5 pounds)
1 tablespoon vegetable oil
1 pound baby Yukon Gold potatoes
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
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions:
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.
Personal Notes:
Personal Notes:
I will also add sweet potatoes to the Yukon Gold

Nutrition facts per serving:
calories: 490
total fat: 13.5g
saturated fat: 3g
cholesterol: 235mg
sodium: 445mg
carbohydrate: 33g
fiber: 3g
protein: 57g

 

 

 

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