• prep: 10 min
• cook: 0 hr
• total: 10 min

servings:

Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.

• 2 1/4 pounds bone-in, skin-on chicken thighs
• Coarse salt
• 1 tablespoon extra-virgin olive oil
• 1 1/4 cups chicken stock
• 12 ounces baby fingerling potatoes or halved small potatoes
• 5 garlic cloves, smashed and peeled
• 1/2 cup green olives, such as Cerignola, pitted if desired
• 1 small lemon, washed well, cut into wedges
• 6 thyme sprigs
• 1 teaspoon cornstarch

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