MAKES 4 to 6 servings | TAKES about 55 minutes

Crispy chicken skin, potatoes browned in chicken fat and garlicky, lemony pan juices. Don’t overthink it.

Ingredients

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6-8 bone-in, skin-on chicken thighs

2 lb baby Yukon Gold potatoes, halved (you’ll notice I didn’t half mine, and I wish I did)

6 garlic cloves, smashed

8 to 10 fresh sage leaves

1 tsp garlic powder

Kosher salt and black pepper

1 tbsp Dijon mustard

½ cup chicken stock

1 lemon

2 tbsp butter

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Instructions

1. Heat the oven to 425°F. Pat the chicken very dry and season generously with salt, pepper and garlic powder.

2. Place the thighs skin-side down in a cold oven-safe skillet, then slide in the oven. Cook 8 to 12 minutes, until the fat has rendered and the skin is deeply golden.

3. Remove the chicken from the pan. Add the potatoes cut-side down to the rendered fat. Add the smashed garlic and sage.

4. Whisk the Dijon, chicken stock and juice of half the lemon. Pour it around the potatoes.

5. Nestle the chicken back into the skillet skin-side up, keeping the skin above the liquid. We want the potatoes to simmer in the liquid, and the chicken to be raised above them so it gets crispy.

6. Roast 30 to 35 minutes in the oven, until the chicken is cooked through and the potatoes are tender.

7. Transfer the chicken to a plate. Stir the butter into the potatoes and pan juices and finish with more lemon, salt and pepper as needed. Return the chicken to the skillet and serve.

MAKE AHEAD: Refrigerate for up to 4 days. Reheat the chicken uncovered in a 375°F oven or air fryer to bring the skin back.

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