INGREDIENTS
|
4 bone-in, skin on chicken thighs 2 large yellow potatoes 4 cloves garlic 2 lemons 1/3 cup chicken broth 1 T whole grain mustard |
1 tsp Flake salt ½ tsp Savory ½ tsp Peppa 1 tsp Sizzle ¼ cup avocado oil ¼ cup olives Fresh Parsley leaves for garnish |
DIRECTIONS
- Pat chicken dry and season with Flake and set aside.
- Cut potatoes in ½ inch cubes and set aside. Slice garlic and set aside. Cut half a lemon into rings and juice the remaining lemons.
- In a small bowl combine chicken broth, mustard, lemon juice and spices and set aside.
- In a cast-iron pan, heat half the avocado oil on medium high heat and sear the chicken on both sides and remove from the pan.
- In the same pan, add potatoes and remaining oil. Cook until potatoes brown.
- Add chicken, olives and chicken broth mixture to the potatoes and bake in the oven 400 degrees for 25 minutes.
- Serve with fresh parsley.