Skillet-Roasted Lemon Chicken with Potatoes

By Lv2Cook

Ingredients

• 3 teaspoons extra-virgin olive oil divided
• 1 large lemon sliced
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt divided
• 1/4 teaspoon pepper divided
• 4 garlic cloves minced
• 8 (3-ounce) skinned, boned chicken thighs
• 1 teaspoon chopped fresh rosemary
• OR
• 1/4 teaspoon dried rosemary
• 10 cherry tomatoes
• 10 kalamata olives
• 8 small red potatoes quartered (about 1 pound)
• 2 garlic cloves minced
• Rosemary sprig (optional)

Preparation

Step 1

Preheat oven to 450º

Coat a 10-inch cast-iron skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in bottom of skillet.

Combine 1 teaspoon olive oil, lemon rind, lemon juice, 1/4 teaspoon salt, 1/8 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.

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 chicken. Top with a rosemary sprig, if desired. Bake at 450º for 1 hour or until chicken is done.

Serving Size: 2 chicken thighs and about 1 cup potato mixture