Skillet-Roasted Lemon Chicken with Potatoes Recipe
Skillet-Roasted Lemon Chicken with Potatoes Recipe photo by Taste of Home

Skillet-Roasted Lemon Chicken with Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 medium lemon, thinly sliced
  • 4 garlic cloves, minced and divided
  • 1/4 teaspoon grated lemon peel
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 8 boneless skinless chicken thighs (4 ounces each)
  • 1/4 teaspoon dried rosemary, crushed
  • 1 pound fingerling potatoes, halved lengthwise
  • 8 cherry tomatoes

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.

Directions

  1. Preheat oven to 450°. Grease a 10-inch cast-iron skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.
  2. Combine 1 teaspoon oil, 2 minced garlic cloves, lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon.
  3. 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. Yield: 4 servings.
Originally published as Skillet-Roasted Lemon Chicken with Potatoes in Taste of Home December/January 2012, p83

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Skillet-Roasted Lemon Chicken with Potatoes

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 12, 2014

"Very good"

MY REVIEW
Reviewed Apr. 8, 2014

"We really liked this, especially the lemon flavor."

MY REVIEW
Reviewed Mar. 3, 2013

"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!"

MY REVIEW
Reviewed Jan. 13, 2013

"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."

MY REVIEW
Reviewed Aug. 14, 2012

"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!"

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