Try this Skillet-Roasted Lemon Chicken with Potatoes recipe, or contribute your own.
Suggest a better description1. 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. Recipe by: Cooking Light Magazine, September 1997 Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (937g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 611 | ||
Calories from Fat: 78 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 287mg | 10 % | |
Potassium 2948.5mg | 78 % | |
Total Carbohydrate 72.1g | 21 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 60.8g | ||
Protein 64.4g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 611
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