Side Pannel
Skillet-Roasted Lemon Chicken with Potatoes
Skillet-Roasted Lemon Chicken with Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes
Ingredients List
- 3 ts Extra-virgin olive oil;
- -divided
- 1 lg Lemon; sliced
- 1/2 ts Grated lemon rind
- 1 tb Fresh lemon juice
- 1/2 ts Salt; divided
- 1/4 ts Pepper; divided
- 4 Garlic cloves; minced
- 8 Skinned and boned chicken
- -thighs; (3 ounces each)
- 1 ts Chopped fresh rosemary --or
- -1/4 teaspoon dried rosemary
- 10 Cherry tomatoes
- 10 Kalamata olives
- 8 sm 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, 1/4 teaspoon
salt, 1/8 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, 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 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.
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, 1/4 teaspoon
salt, 1/8 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, 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 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.
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