Skillet Roasted Lemon Chicken with Potatoes

This is from CL Complete Cookbook 2000 A tasty and easy one dish main meal that my family requests often. I use skinless/boneless chicken breasts. I usually double the veggies. This dish makes its own sauce!

Yield: 4 servings
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  • 2 lemons sliced thin
  • 2 teaspoon(s) olive oil
  • 1/2 teaspoon(s) lemon rind
  • 1 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) black pepper
  • 6 clove(s) garlic
  • 1 teaspoon(s) chopped fresh rosemary
  • 8 skinned/boned chicken thighs
  • 10 cherry tomatoes
  • 10 kalamata olives
  • 8 small red potatoes quartered


  1. Yield: 4 servings
  2. 1. Preheat oven to 450 degrees.
  3. 2. Arrange lemon slices in a single layer in bottom of a 10” cast iron skillet.
  4. 3. Combine oil and next 6 ingredients in a large bowl. Add chicken, tomatoes, olives, and potato; toss to coat. Arrange chicken in a single layer on lemon slices. Arrange vegetable mixture over chicken. Bake at 450 for 55 minutes or until chicken is done. This dish creates its own rich yummy sauce.
  5. This recipe also works great in a crock pot! Add all ingredients to small-medium crock pot, cook on high for up to an
May 2013

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

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