INGREDIENTS
2 1/4
lbs Chicken thighs, bone-in skin-on
12 oz
Baby fingerling potatoes or halved small potatoes
5
Garlic cloves
1
Lemon, small wedges
6
Thyme, sprigs
1 1/4 cups
Chicken stock
1/2 cup
Green olives
1 tsp
Cornstarch
1
Salt, Coarse
1 tbsp
Olive oil, extra-virgin