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Honey Rosemary Chicken w/Yukon Potatoes




Source of Recipe


Ladies Home Journal


Recipe Link: http://www.lhj.com/recipe/recipedetail.jhtml?recipeId=R107426&searchResults=true&showSearchNav=true&recipeNumber=1&resultCategory=kitchen&searchType=null&adCategory=&_requestid=170007

List of 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


Recipe



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. Serve garnished with rosemary sprigs, if desired.