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Try this Skillet-Roasted Lemon Chicken with Potatoes recipe, or contribute your own. "Side dishes" and "Main dishes" are two of the tags cooks chose for Skillet-Roasted Lemon Chicken with Potatoes.
"Good lemon flavor and chicken was very moist - I cooked it covered in a dutch oven. Next time I might add more/different flavoring to the potatoes during tossing."- Jibby321
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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. Recipe by: Cooking Light Magazine, September 1997 Posted to JEWISH-FOOD digest by Linda Shapiro
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Jibby321 1 month agoGood lemon flavor and chicken was very moist - I cooked it covered in a dutch oven. Next time I might add more/different flavoring to the potatoes during tossing.
magyarbill 3 years agoVery easy and very tasty. I added some bell peppers.