Garlic, when cooked low and slow, turns buttery and mild, melding into a deeply flavorful sauce that's then spooned atop tender chicken thighs and fingerling potatoes. While you can use regular, old spuds, the problem is they won't hold their shape—for this recipe, look for something waxy. Small Yukon Golds are a better fit than Idahos if fingerlings aren't in the cards.
Taking time to brown the chicken first will help develop a layer of savory richness. Finishing the dish with a blast of acid— in this case, fresh-squeezed lemon juice—enlivens it with another dimension of flavor.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.