Title: Skillet-Roasted Lemon Chicken with Potatoes
Categories: Main course, Side dishes
Yield: 4 servings

3 ts Extra-virgin olive oil;
-divided
1 lg Lemon; sliced
1/2 ts Grated lemon rind
1 tb Fresh lemon juice
1/2 ts Salt; divided
1/4 ts Pepper; divided
4 Garlic cloves; minced
8 Skinned and boned chicken
-thighs; (3 ounces each)
1 ts Chopped fresh rosemary --or
-1/4 teaspoon dried rosemary
10 Cherry tomatoes
10 Kalamata olives
8 sm Red potatoes; quartered
---about 1 pound
2 Garlic cloves; minced
Rosemary sprigs; optional
-garnish

1. Preheat oven to 450 degrees F.

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

3. 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.

4. 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 F for 1 hour or until
chicken is done.

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

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;
CALCIUM 69mg. WW- 7 points.

Recipe by: Cooking Light Magazine, September 1997

Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 10,
1998, converted by MM_Buster v2.0l.