Kotopoulo lemonato

Method

Heat the olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper, then brown them on both sides until golden, approximately 8-10 minutes total. Remove the chicken and set aside. In the same pan, sauté the sliced onions until softened and translucent, then add the minced garlic and cook for 1 minute. Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan, then return the chicken to the pan along with the bay leaves and thyme. Add the potatoes, bring to a simmer, cover, and cook gently for 35-40 minutes until the chicken is tender and the potatoes are cooked through. Taste and adjust the seasoning with additional lemon juice, salt and pepper as needed. Serve hot, discarding the bay leaves and thyme sprigs, with crusty bread to soak up the lemony broth.