Ingredients
2 (8 oz) skin-on, bone-in chicken breast halves
2 (5 0z) skin-on, bone-in chicken thighs
1 tsp kosher salt, divided
3/4 tsp black pepper, divided
2 Tbsp olive oil, divided
1 lb small red potatoes, quartered
1 Meyer lemon, cut into 1/4-inch-thick slices and seeded
1/4 cup shallots, finely chopped
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 tsp thyme leaves, chopped
1 cup low-sodium chicken stock, divided
1 tsp cornstarch
2 Tbsp fresh Meyer lemon juice
2 Tbsp butter
1 Tbsp fresh parsley leaves
Preparation
