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How to Make Roasted Lemon Chicken with Potatoes

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

Directions

  • Preheat oven to 450Β°. 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

2 chicken thighs 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.

Source:www.tasteofhome.com

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