Step 1

Heat oven to 400°F.Bring a pot of salted water to a boil and boil the potatoes until barely fork tender (they will continue to cook in the oven with the chicken)

Step 2

Drain and set aside to cool

Step 3

Once they cool, cut them in half.Heat the olive oil in a large braiser set over medium high heat

Step 4

Season the chicken on both sides with 2 teaspoons salt and 1 teaspoon pepper.Place the chicken skin side down in the braiser for 4-5 minutes without disturbing them to brown

Step 5

(This may need to be done in 2 batches) Flip the chicken over, skin side up.Nestle the potatoes, garlic, shallots and lemon slices in between the chicken pieces.Pour in the chicken stock and bring to a simmer

Step 6

Place the lid on the braiser and set in the oven for 35 minutes until the internal temperature of the chicken reads 165°F with an instant read thermometer.Remove from the oven add the butter to the pan, drizzle with lemon juice and sprinkle with chives

Step 7

When the butter is melted and incorporated into the sauce, it is ready to be served over rice or couscous.