Lemon Braised Chicken & Potatoes

1: Preheat oven to 350°F.

2: Combine juice of two lemons with garlic, ⅓ cup olive oil, and a few pinches of salt in a measuring cup and whisk well to combine.

3: Season chicken generously with salt and pepper.

4: Heat 2 tbsp olive oil in a braiser or dutch oven over medium high heat.

5: Add chicken to hot oil skin side down and sear until golden brown, about 7-8 minutes. Remove from dutch oven and set aside.

6: Deglaze pot with 2 cups of bone broth, scraping the bottom of the pot to release anything that has stuck.

7: Add in potatoes, then place chicken on top of and around potatoes, wedging it all into a single layer as much as possible.

8: Pour lemon sauce over top, then add fresh herbs and lemon slices all around.

9: Ensure chicken is fully submerged in braising liquid, adding more broth if necessary.

10: Cover and braise for one hour.

11: Remove lid, increase the oven temperature to 450°F, and finish cooking uncovered for 20 minutes until the skin has crisped up.