Skillet-Roasted Lemon Chicken with Potatoes
“This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavour and is simple to make.” —Mindy Rottmund, Lancaster, Pennsylvania
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 25minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1 tbsp olive oil divided
- 1 medium lemon thinly sliced
- 4 garlic cloves minced and divided
- 1/4 tsp grated lemon zest
- 1/2 tsp salt divided
- 1/4 tsp pepper divided
- 8 boneless skinless chicken thighs 4 ounces each
- 1/4 tsp dried rosemary crushed
- 1 pound fingerling potatoes halved lengthwise
- 8 cherry tomatoes
- minced fresh parsley optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.
- Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon.
- In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
Recipe Notes
Nutrition Facts
2 chicken thighs with 4 ounces potatoes and 2 tomatoes: 446 calories, 20g fat (5g saturated fat), 151mg cholesterol, 429mg sodium, 18g carbohydrate (2g sugars, 3g fibre), 45g protein.
