Flavors of the Mediterranean make this juicy chicken a pleasant departure from expected holiday fare.
Oxmoor House MAY 2008
Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken thighs evenly with salt and pepper; add to skillet. Cook 5 minutes or until browned on all sides.
Meanwhile, combine potatoes and next 5 ingredients in a large bowl; toss to coat. Add potato mixture with broth to skillet; top with lemon slices. Cover and cook 20 minutes or until potatoes are tender.
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