INGREDIENTS
4
Chicken thighs ((681g) about 1 to 1 1/2 pounds), bone-in
1 lb
Baby red potatoes
1 1/2 cups
Carrots
1
ear Corn
2 tbsp
Garlic
1 cup
Red onion
2
sprigs Rosemary
4
sprigs Thyme
1 1/4 cups
Chicken stock, unsalted
1 tbsp
Lemon juice
3 tbsp
All-purpose flour
1/4 tsp
Black pepper
1 tsp
Kosher salt
2 tbsp
Olive oil