2 tablespoons extra virgin olive oil (EVOO)
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1 1/2 pounds baby potatoes
1 small onion, chopped
2-3 cloves garlic, finely chopped or grated
4-5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water
Zest of 1 lemon, cut into strips
1/2 cup flat leaf parsley, chopped
1/2 cup pine nuts, toasted
In a skillet, heat the EVOO over medium-high heat. Season the chicken with salt and pepper and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.
Serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and balsamic drizzle. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.