Chicken Thighs With Saffron Lemon and Red Potatoes Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 skin-on chicken thighs (about a pound and a half)
- Kosher salt and freshly ground black pepper
- 2 cups homemade or store-bought low-sodium chicken stock
- 6 red potatoes, quartered
- Pinch of saffron
- 6 tablespoons fresh juice from 3 lemons
- 1 tablespoon whole black peppercorns
- Warm pita bread or rice for serving
Instructions
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