LPM Virtual Services, LLC
|Posted on April 15, 2020 at 3:30 PM|
Lemon Roasted Chicken with Potatoes
1 tablespoon olive oil
1 medium lemon, thinly sliced
4 garlic cloves, minced
1/4 teaspoon grated lemon zest
or 1/4 tablespoon of concentrated lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 boneless skinless chicken thighs (4 ounces each)
**or can substitute 4 skinless breasts
1/4 teaspoon dried rosemary, crushed
1 pound fingerling potatoes or small red potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional
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, 25-35 minutes or until chicken has a dark golden color and potatoes are tender. If desired, sprinkle with minced parsley before serving.
2 chicken thighs or breasts 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.
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