SkilletRoasted Lemon Chicken with Potatoes

Serving size: 2 chicken thighs and 1 cup potato mixture.

Yield: 0 servings ( Serving Size: People )
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  • 8 (3-oz) skinned, boned chicken thighs
  • 10 cherry Tomatoes
  • 1 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) fresh rosemary
  • 4 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon(s) grated lemon rind
  • 10 kalamata olives
  • 1 large lemon, thinly sliced
  • 3 teaspoon(s) olive oil, divided
  • 1/4 teaspoon(s) pepper, divided
  • Rosemary sprig (optional)
  • 1/2 teaspoon(s) salt, divided
  • 8 small red potatoes, quartered (1 lb)


  1. Preheat oven to 450.

  2. Coat a 10inch skillet with 1 teaspoon oil. Arrange lemon slices in a single layer on bottom of skillet.

  3. Combine 1 teaspoon olive oile, lemon rind, lemon juice, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 garlic cloves in a large bowl. Add chicken, 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 checken. Top with a rosemary sprig, if desired. Bake at 450 for 1 hour or until chicken is done.
April 2011

This recipe is a personal recipe added by zancarman and has not been tested or endorsed by MyRecipes.

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