Honey Rosemary / Basil Olive Oil Chicken Recipe
-12 skinless bone-in chicken thighs (about 5 pounds)
-4 tablespoon Sonoma Farm Rosemary / Basil Infused Extra Virgin Olive Oil
-1 pound baby Yukon Gold potatoes
-2 medium onions, cut into thin wedges
-4 garlic cloves, minced
-1/2 cup honey
-2 tablespoons fresh lemon juice
-2 tablespoons cornstarch
-1 teaspoon salt
-1/4 teaspoon freshly ground pepper
1. Rinse chicken and pat dry. Heat rosemary / basil infused olive oil in a large skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.
2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.
3. Stir together honey, juice, cornstarch, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.