Skillet-roasted lemon chicken with potatoes

4 servings

Ingredients

Quantity Ingredient
3 teaspoons Extra-virgin olive oil; divided
1 large Lemon; sliced
½ teaspoon Grated lemon rind
1 tablespoon Fresh lemon juice
½ teaspoon Salt; divided
¼ teaspoon Pepper; divided
4 Garlic cloves; minced
8 Skinned and boned chicken thighs; (3 ounces each)
1 teaspoon Chopped fresh rosemary --or 1/4 teaspoon dried rosemary
10 Cherry tomatoes
10 Kalamata olives
8 smalls Red potatoes; quartered -about 1 pound
2 Garlic cloves; minced
Rosemary sprigs; optional garnish

Directions

1. Preheat oven to 450 degrees F.

2. Coat a 10-inch cast-iron skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in bottom of skillet.

3. Combine 1 teaspoon olive oil, lemon rind, lemon juice, ¼ teaspoon salt, ⅛ teaspoon pepper, and 4 garlic cloves in a large bowl. Add chicken, and toss to coat. Arrange chicken in a single layer on top of lemon slices.

4. Combine 1 teaspoon olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper, chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic cloves in a bowl, and toss to coat. Arrange the potato mixture over chicken. Top with a rosemary sprig, if desired. Bake at 450 degrees F for 1 hour or until chicken is done.

Yield: 4 servings (serving size: 2 chicken thighs and about 1 cup potato mixture).

CALORIES 349 (29% from fat); FAT 11.4g (sat 2.4g, mono 5.4g, poly 2.3g); PROTEIN 36.9g; CARB 25.9g; FIBER 3g; CHOL 141mg; IRON 4mg; SODIUM 539mg; CALCIUM 69mg. WW- 7 points.

Recipe by: Cooking Light Magazine, September 1997 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 10, 1998, converted by MM_Buster v2.0l.

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