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Nutritional Facts 2 chicken thighs with 4 ounces potatoes and 2 tomatoes equals 446 calories, 20 g fat (5 g saturated fat), 151 mg cholesterol, 429 mg sodium, 18 g carbohydrate, 3 g fiber, 45 g protein.
Originally published as Skillet-Roasted Lemon Chicken with Potatoes in Taste of Home December/January 2012, p83
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 16, 2012 by wmzena01
This is one of my favorite quick meals. I use chicken breasts instead of thighs. Putting the lemon slices underneath is a brilliant idea. The lemon gives it a lot of flavor along with the olive oil and garlic. I also use a cookie sheet instead of a cast iron skillet and it only needs to bake for 25 min, if you aren't careful you can burn the potatoes.
Reviewed on Jan. 27, 2012 by Donna.Kazimir
When I told my husband I was making lemon chicken his reply was that he hates lemon chicken and it was a waste of good chicken thighs. I told him it was different - he really liked it after he tried it. The chicken was moist and tender and the blend of garlic and lemon was awesome. It is a light alternative way to fix chicken.
Reviewed on Jan. 19, 2012 by megabite81
I just made this last night for friends and it turned out great! I increased the amount of tomatoes used and the amount of oil (I didn't measure, I probably doubled the amount of oil used). I would use 1 pint of tomatoes and 2.5 tbs of oil. Very tasty! Will definitely make again!
Reviewed on Dec. 31, 2011 by aug2295
This was ok, a little on the bland side. I used bone in chicken thighs and sliced regular potatoes. Everyone ate it, no one loved it.
Reviewed on Dec. 25, 2011 by caracupcake
I would use less lemon slices and it says to cook uncovered but I would cover it.
Reviewed on Dec. 12, 2011 by qmoab1
I think I used more potatoes (and definitely tomatoes) than called for - so I should have increased the spicing - but overall it was very tasty and i will definitely make again.
Reviewed on Dec. 12, 2011 by rdarbyshire
My son raved about this at dinner tonight. It's so easy to make and takes so little time to cook. I omitted the lemon zest and the tomatoes and the rosemary. This recipe is definitely a keeper for me.
Reviewed on Dec. 12, 2011 by homemaker27
Okay I made this tonite for dinner (12/12/2011) I dont know what's wrong with you guys that have rated it. I did it exactly like the recipe said except I used only 1/2 a lemon thinly sliced and only a little grated lemon peel. THIS WAS ABSOLUTELY SCRUMPTIOUS!!!!!! Mine turned out looking just like the picture. PERFECTLY!!!! My husband, 7 yr old and picky 5 yr old love it!!!! The lady that said her husband was a good cook? I'm confused on that one!!!
I'm gonna try it tonite. With the 2 reviews already I'm almost scared to. But I got all the ingredients and if I dont try it myself I will never know how it turns out for me. With whats done been said I think I will cut down on the lemon and lemon peel and see how it turns out for me. I will let you know how it done for me. Thanks, homemaker27 :)
Reviewed on Dec. 06, 2011 by engelshanon
I really liked this recipe and it was very easy and quick to make. If you don't care much for lemon you might want to stay away from this recipe. I am thinking of adding a few different spices to the chicken rub next time I make it.
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