Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
Allow 1 1/2 hours for baking.