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Scroll down for today’s Freezer Food Friday post!

 

Honey-Rosemary Chicken with Yukon Gold Potatoes

 

Makes: 6 servings

Prep: 20 minutes

Start to Finish: 8 hours 20 minutes

 

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

 

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.

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