Frank's Recipes! Skillet Roasted Lemon Chicken with Potatoes

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Skillet Roasted Lemon Chicken with Potatoes

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 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)

Preheat oven to 450 degrees.
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 450 degrees for 1 hour or until chicken is done.

Yield: 4 servings (serving size: 2 chicken thighs and about 1 cup potato mixture).

Nutritional Information:
CALORIES 349 (29% from fat); FAT 11.4g (sat 2.4g, mono 5.4g, poly 2.3g); PROTEIN 36.9g; CARB 25.9g; FIBER 3g; CHOL 141mg; IRON 4mg; SODIUM 539mg; CALC 69mg