Lemon Rosemary Chicken
4 skin-on, bone in chicken breasts or thighs 1 TBL olive oil 1 1/4 cup chicken stock 12 oz. small new potatoes, halved 1 small lemon cut into wedges A few sprigs of fresh rosemary 1 pkg. sliced mushrooms 1 tsp. cornstarch salt and pepper ____________________ Preheat oven to 450⁰ Season chicken with salt and pepper Heat a large, heavy skillet over med. high heat Swirl in olive oil Brown chicken on stovetop, skin side down (about 5-6 minutes) Flip chicken and push to the side Add 1 cup of stock and 1/2 tsp. Salt to pan Add potatoes and mushrooms and bring to a boil Add lemon wedges and rosemary Transfer skillet to oven and roast for 35-45 minutes, depending on size of the chicken pieces, stirring the potatoes and mushrooms halfway through Return to stovetop Mix remaining 1/4 cup of chicken stock with the tsp. of cornstarch and stir into pan Bring to a boil to thicken sauce, then serve.
