Lemon Chicken & Skillet Potatoes

It is Sunday again. I am hosting my mother in law and always like to make something she will enjoy. I am roasting chicken thighs, thinly sliced potatoes roasted in my favorite skilled.

You will need:

*7 potatoes washed and thinly sliced to about 1 cm

*1 onion sliced to about 1 cm

*2 tangerines

*2 lemons

*I used my honey fermented garlic (including honey) but you can use fresh garlic and honey. 5 cloves garlic and 3 tablespoons honey

*1 1/2 cup dry white wine ( 1 cup for chicken and 1/2 cup for potatoes

*salt & pepper

*granulated garlic 2 teaspoons

* 1 tablespoon bacon fat or butter

*1/2 cup olive oil or oil of choice

*6 chicken thighs

*rosemary sprigs if you have them

This will feed a family of four with likely leftovers ( we always aims for leftovers).

Preheat oven to 375 degrees.

I first start with putting the chicken in a bowl and pierce them with a fork. I add in the fermented garlic with 3 tablespoons of the honey. I also add in 1 cup of wine and cut/press the tangerines and lemons.  Salt and pepper to your taste. Set aside to marinate.

Slice potatoes to 1 cm rounds. Place in bowl and pour in oil, salt, pepper, and granulated garlic. Once all the rounds are coated well place your skillet on a burner on low. Add the bacon fat or butter and let melt. It should coat the bottom of the skillet. Turn off the burner and place the rounds in a circular direction in the skillet. I mix and match the sizes and this makes for crispier rounds because more of the potatoes are exposed. See below picture. I also add in rosemary sprigs to add aroma and flavor. Add in a half cup of wine to the potatoes. This will help to steam them from the bottom while they crisp on the top.

I slice the onions and place at the bottom of a glass baking dish. Pour in the chicken thighs and marinade.

I like my chicken thighs well done and they do not dry out. They have a bit more fat and also the marinate will continue to add moisture. I cook for an hour and a half.  If the potatoes do not look crispy enough I will broil them on low to add a bit more crisp at the very end for a few minutes but watch so you don’t burn!





Duck fat.



Duck fat melted and coating bottom of skillet.


Potatoes in a circular formation and unevenly matched up.






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