|Posted on April 15, 2020 at 3:30 PM|
Lemon Roasted Chicken with Potatoes
1 tablespoon olive oil
1 medium lemon, thinly sliced
4 garlic cloves, minced
1/4 teaspoon grated lemon zest
or 1/4 tablespoon of concentrated lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 boneless skinless chicken thighs (4 ounces each)
**or can substitute 4 skinless breasts
1/4 teaspoon dried rosemary, crushed
1 pound fingerling potatoes or small red potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional
Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.
Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon.
In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-35 minutes or until chicken has a dark golden color and potatoes are tender. If desired, sprinkle with minced parsley before serving.
2 chicken thighs or breasts with 4 ounces potatoes and 2 tomatoes: 446 calories, 20g fat (5g saturated fat), 151mg cholesterol, 429mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 45g protein.
Well, how did it turn out? leave comments if you want to tell us about your experience.