Sticky Lemon Chicken
Ingredients: Chicken Thighs, Kosher Salt, Ground Black Pepper, Olive Oil, Lemon · 25 min cook time · 650kcal · ~₩15,000
Ingredients
4ea Chicken Thighs, 1tbsp Kosher Salt, 1tsp Ground Black Pepper, 1tbsp Olive Oil, 1ea Lemon, 4ea Garlic, 3줄기 Thyme, 2ea Shallot, 2tbsp Soy Sauce, 4tbsp Chicken Stock, 1tbsp Sherry Vinegar, 1tbsp Honey, 300g Fingerling Potatoes
Instructions
1. Season chicken thighs with kosher salt and ground black pepper, then pierce the skin with a knife to cook evenly.
2. Add a tablespoon of olive oil to a heated pan and place chicken thighs skin side down to render the fat.
3. Slice lemon into wedges and add them directly into the pan with the chicken.
4. Flip the chicken thighs once caramelized, pierce the skin again to speed up cooking, and add sliced shallots, garlic cloves, and thyme.
5. Remove the chicken from the pan, then add pre-cooked smashed potatoes into the chicken fat to fry until crisp on both sides.
6. Remove potatoes from the pan, then pour in soy sauce, sherry vinegar, honey, and chicken stock to create a sticky glaze.
7. Return the chicken thighs to the pan with the sauce and finish cooking to an internal temperature of 165°F.
8. Plate the dish by building a base of crispy potatoes, topping with the sticky lemon chicken thighs, caramelized lemons, garlic, and drizzling with the pan sauce.
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