Taste of Home
Skillet-Roasted Lemon Chicken with Potatoes
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 tablespoon olive oil, divided
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1 medium lemon, thinly sliced
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4 garlic cloves, minced and divided
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1/4 teaspoon grated lemon zest
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1/2 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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8 boneless skinless chicken thighs (4 ounces each)
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1/4 teaspoon dried rosemary, crushed
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1 pound fingerling potatoes, halved lengthwise
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8 cherry tomatoes
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Minced fresh parsley, optional
Directions
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1.
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.
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2.
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.
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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. If desired, sprinkle with minced parsley before serving.
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 fiber), 45g protein.
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