Lebanese · intermediate
Lebanese Garlic Lemon Chicken Thighs With Potatoes
Crisp bone-in chicken thighs braised in a bright garlic, lemon, and dried mint broth alongside tender potato wedges.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a large skillet with a lid over medium-high heat. Season chicken thighs evenly with half the sea salt and black pepper.
- 02
Place chicken skin-side down in the hot oil. Sear for 6 minutes without moving until skin is deep golden and crisp, then turn carefully and sear for 3 minutes. Remove chicken to a plate.
- 03
Add potato wedges directly to the hot fat in the skillet. Sear for 5 minutes, turning occasionally until golden brown on the edges.
- 04
Reduce heat to medium. Add minced garlic and dried mint to the skillet, stirring constantly for 45 seconds to release aromas without burning the garlic.
- 05
Pour in chicken stock and fresh lemon juice, using a wooden spoon to scrape up all browned bits stuck to the bottom of the skillet. Stir in the remaining sea salt.
- 06
Nestle chicken thighs back into the skillet skin-side up on top of the potatoes. Cover, lower heat to medium-low, and simmer gently for 25 minutes until chicken reaches an internal temperature of 165 Fahrenheit (74 Celsius) and potatoes are fork-tender.
A LITTLE KITCHEN KNOW-HOW
Emulsified Citrus Braising
Combining lemon juice with hot skillet fat and chicken stock to create an acidic braising liquid that tenderizes meat while infusing root vegetables.
Notes from the kitchen
- Crush dried mint between your palms before adding to release its natural aromatic oils.
- For extra crisp skin, pop the open skillet under a high broiler for 2 to 3 minutes just before serving.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
