Roasted lemon chicken

Yield: 1 servings

Measure 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

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.

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