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Skillet-Roasted Lemon Chicken with Potatoes

 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 flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • Preheat oven to 450°. Grease a 10-inch cast-iron skillet with 1
  • teaspoon oil. Arrange lemon slices in a single layer in skillet.
  • 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.
  • 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.

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Skillet-Roasted Lemon Chicken with Potatoes (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.