Slow-roasted chicken with potatoes and butter and chive sauce

The perfect meal, and it only takes one pot

1. 1 kilogram baby potatoes
2. 2 tablespoons extra-virgin olive oil
3. 8 boneless, skin-on chicken thighs, trimmed (about 3 pounds)
4. 2 teaspoons salt, plus more to taste if needed
5. 2 large shallots, sliced 
6. 6 garlic cloves, thinly sliced
7. ⅔ cup chicken broth
8. 1 lemon, sliced
9. 1½ teaspoons lemon juice
10. 4 tablespoons salted butter, cold
11. Freshly ground black pepper, for serving
12. 2 tablespoons finely chopped fresh chives, for serving

Step-by-step instructions:

1. Preheat the oven to 200°C with a rack in the middle position.

2. Bring a pot of water to a boil over high heat and salt the water. Add the potatoes and cook for 5 minutes, or until tender and easily pierced with a fork, then drain. 

3. Once cool enough to handle, cut the potatoes in half.

4. Meanwhile, heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. 

5. Season the chicken all over with the salt.

6. Add the chicken to the pan, skin-side down, and cook until the skin is browned, about 4-5 minutes.

7. Turn the chicken over and cook until browned, about 3 minutes more. 

8. Transfer the chicken to a plate. Add as many potatoes as will fit in the pan, cut sides down, and cook until lightly browned, 1-2 minutes. 

9. Transfer the potatoes to the plate with the chicken. Repeat until all the potatoes are browned.

10. Add the shallots to the pan and cook, stirring, until lightly browned, 2-3 minutes. 

11. Stir in the garlic and cook until fragrant, about 1 minute more. 

12. Add the chicken broth and bring to a simmer.

13. Add the chicken to the broth, skin-side up. Nestle in the potatoes and top the chicken with the lemon slices.

14. Transfer to the oven and cook until the chicken is cooked through and the potatoes are tender, about 35 minutes. Transfer the chicken to a plate.

15. Stir in the lemon juice and butter until melted, taste, and season with salt. 

16. Return the chicken to the sauce and garnish with pepper and chives.

17. Serve over rice.

 Enjoy your meal!