SkilletRoasted Lemon Chicken with Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
8 (3-oz) skinned, boned chicken thighs |
10 cherry tomatoes |
1 tablespoon(s) fresh lemon juice |
1 teaspoon(s) fresh rosemary |
4 garlic cloves, minced |
2 garlic cloves, minced |
1/2 teaspoon(s) grated lemon rind |
10 kalamata olives |
1 large lemon, thinly sliced |
3 teaspoon(s) olive oil, divided |
1/4 teaspoon(s) pepper, divided |
rosemary sprig (optional) |
1/2 teaspoon(s) salt, divided |
8 small red potatoes, quartered (1 lb) |
Directions:
1. Preheat oven to 450.
2. Coat a 10inch skillet with 1 teaspoon oil. Arrange lemon slices in a single layer on bottom of skillet.
3. Combine 1 teaspoon olive oile, lemon rind, lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 garlic cloves in a large bowl. Add chicken, toss to coat. Arrange chicken in a single layer on top of lemon slices.
4. Combine 1 teaspoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic cloves in a bowl, and toss to coat. Arrange the potato mixture over checken. Top with a rosemary sprig, if desired. Bake at 450 for 1 hour or until chicken is done.
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