Honey-Rosemary Chicken with Yukon Gold Potatoes

Honey-Rosemary Chicken With Yukon Gold Potatoes

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

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.