Roasted lemon chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | teaspoons | Extra-virgin olive oil; divided |
| 1 | large | Lemon; sliced |
| ½ | teaspoon | Grated lemon rind |
| 1 | tablespoon | Fresh lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Garlic cloves; minced | |
| 8 | Skinned; boned chicken | |
| ; thighs (3-ounce) | ||
| ¼ | teaspoon | Dried rosemary |
| 10 | Cherry tomatoes | |
| 10 | Kalamata olives | |
| 8 | smalls | Red potatoes; quartered |
| 2 | Garlic cloves; minced | |
| Rosemary sprig; optional | ||
Directions
How To Prepare:
Coat a 10-inch cast-iron skillet with 1 tsp. oil. Arrange lemon slices in a single layer in bottom of skillet. Combine 1 tsp. olive oil, lemon rind, lemon juice, ¼ tsp. salt, ⅛ tsp. 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. Combine 1 tsp. olive oil, ¼ tsp. salt, ⅛ tsp.
pepper, chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic cloves in bowl, and toss to coat. Arrange the potato mixture over chicken.
Top with a rosemary sprig.
Demonstrated by Robin Vitetta
© 1997 Robin Vitetta
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Recipe by: Cooking Light Magazine Converted by MM_Buster v2.0l.