Chicken Thighs With Saffron, Lemon, and Red Potatoes Recipe

Ingredients (9)

• 2 tablespoons extra-virgin olive oil
• 4 skin-on chicken thighs (about a pound and a half)
• Kosher salt and freshly ground black pepper
• 2 cups homemade or store-bought low-sodium chicken stock
• 6 red potatoes, quartered
• Pinch of saffron
• 6 tablespoons fresh juice from 3 lemons
• 1 tablespoon whole black peppercorns
• Warm pita bread or rice for serving