Skillet-Roasted Lemon Chicken with Potatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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 |
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.
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