Slow-roasted chicken, with potatoes and butter and chive sauce

The perfect meal and it only needs one pot

1. 1 kilo of baby potatoes
2. 2 tablespoons extra virgin olive oil
3. 8 boneless, skinless, fat-free chicken thighs (about 3kg)
4. 2 teaspoons salt, add more to taste if needed
5. 2 large shallots, sliced
6. 6 cloves of garlic, thinly sliced
7. ⅔ cup chicken stock
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 chopped fresh chives, for serving

Step by step process:

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 fork-tender and drain.

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

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

5. Season the chicken all over with the salt.

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

7. Flip the chicken over and cook until golden brown, about 3 minutes more.

8. Transfer the chicken to a plate. Add as many potatoes as will fit in 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 golden brown.

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 stock and bring to a simmer.

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

14. Transfer to oven and cook until chicken is cooked through and 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.

Bon appetit!