SKILLET-ROASTED LEMON CHICKEN WITH POTATOES

Skillet-Roasted Lemon Chicken with Potatoes image

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 teaspoon grated lemon zest
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 boneless skinless chicken thighs (4 ounces each)
1/4 teaspoon dried rosemary, crushed
1 pound fingerling potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional

Steps:

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, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.