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Skillet-Roasted Lemon Chicken with Potatoes Recipe

Skillet-Roasted Lemon Chicken with Potatoes Recipe

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. YIELD:4 servings


  • 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


  • 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.

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.

Reviews for Skillet-Roasted Lemon Chicken with Potatoes

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Reviewed May. 12, 2014

"Very good"

Reviewed Apr. 8, 2014

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

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!"

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."

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!"

Reviewed Mar. 16, 2012

"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 Jan. 27, 2012

"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 Jan. 19, 2012

"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 Dec. 31, 2011

"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 Dec. 25, 2011

"I would use less lemon slices and it says to cook uncovered but I would cover it."

Reviewed Dec. 12, 2011

"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 Dec. 12, 2011

"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 Dec. 12, 2011

"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!!!"

Reviewed Dec. 12, 2011

"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 Dec. 6, 2011

"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."

Reviewed Nov. 30, 2011

"My husband, who is a GREAT cook, made this last night and we couldn't eat it. We checked the recipe,which is very easy, and he followed it exactly! We can only explain the taste as if you poured vinegar all over the chicken. Something happened with the acid in the lemon and maybe the rosemary? Yikes, we are stumped!"

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Wine Pairings

Full-Bodied White Wine

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