Every day (for a week) with Rachael Ray.

Way back in February when I started this blog, a friend of mine told me that I should check out Rachael Ray's website because she does crocking shows every once in awhile and some of the recipes are on there. (Hi Teresa!) This week, I'll be crocking some of the recipes she's shared. It's "Rachael Ray Week!"

"Honey-Lemon Chicken and Potatoes"

Here is the original recipe.

Here is what I did...

~2 T extra virgin olive oil
~5 bone-in, skin-on chicken thighs
~salt
~pepper
~1 1/2 lbs baby potatoes
~1 onion, chopped
~3 gloves garlic, minced
~5 sprigs fresh thyme, leaves removed and chopped
~2 lemons, thinly sliced
~1/4 c honey
~1/4 c chicken broth

Just before servings:
~zest of the ends of the 2 lemons
~1/4 T fresh Italian parsley, chopped
~1/4 c pine nuts, toasted
~1/2 c balsamic vinegar
~2 T brown sugar

Heat extra virgin olive oil in large skillet.
Sprinkle salt and pepper on chicken.
Brown both sides of chicken.
Place potatoes, onions, garlic, thyme, and lemon slices in crock pot.
Pour honey over chicken.
Add broth to pot.
Cover and cook on low for 8 hours.
Mix remaining zest, parsley, nuts, vinegar, and sugar in small bowl.
Remove chicken from crock pot.
Pour mixture over chicken and serve.

4 servings.

This was very good. My other half thought that biting into the lemon slices was too lemony, but he's not as much of a lemon fan as I am, so we'll let him slide. The chicken and potatoes were perfectly cooked and once again, I am not sad that we have some leftover.