Honey Rosemary / Basil Olive Oil Chicken Recipe

Chicken Honey Rosemary

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.

May 2011
Sonoma Farm

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