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This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
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. 03, 2013 by bigmamacooks
Very good! I liked the pronounced lemon flavor with the rosemary! I used halved small red potatoes instead of fingerlings. I used a very coarsely chopped fresh tomato instead of cherry tomatoes. Use what you have! Mine took closer to an hour to finish the chicken. I sprayed olive oil with my Misto about half way through when all was looking a bit dry. Couldn't be easier! This is going to FB!
Reviewed on Jan. 13, 2013 by Twokayakers
This was good, will use less lemon. I had to cook an extra 15 minutes longer (not covered) and this was probably because my cast iron skillet is huge. Very yummy and everyone liked. Their only comment was it was very lemony.
Reviewed on Aug. 14, 2012 by dawnreid2012
Ive made this recipe SEVERAL times and it is amazing! I omit the tomatoes because no one in my house eats them. It is definately a staple meal in my house now!
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.
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