Skillet-roasted lemon chicken with potatoes
4 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; divided |
| ¼ | teaspoon | Pepper; divided |
| 4 | Garlic cloves; minced | |
| 8 | Skinned and boned chicken thighs; (3 ounces each) | |
| 1 | teaspoon | Chopped fresh rosemary --or 1/4 teaspoon dried rosemary |
| 10 | Cherry tomatoes | |
| 10 | Kalamata olives | |
| 8 | smalls | 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, ¼ teaspoon salt, ⅛ 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, ¼ teaspoon salt, ⅛ 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 <lss@...> on Sep 10, 1998, converted by MM_Buster v2.0l.