Thursday, January 12, 2012

Skillet Roasted Lemon Chicken

This is very easy to make and results in a tasty meal in a short amount of time.  Plus, it gives you  an excuse to use that cast iron skillet.

Yield: 7 servings


  • 1 tbsp oil
  • 1-2 medium lemons
    • Two will give you a very strong, almost overpowering lemon flavor.  You pick how much you want.
  • 4 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 lbs boneless, skinless chicken thighs (6-8 depending on size)
  • 4-5 medium potatoes, cut into wedges
  • 12 cherry tomatoes
  • 1 green onion, chopped
  • 1/4 tsp dried rosemary
  • 2 tbsp oil


  1. Spread the oil in the bottom of a 12" cast iron skillet.
  2. Zest the lemons.  Set the zest aside and slice them.  Lay the slices across the bottom of the skillet.
  3. In a small bowl, combine the lemon zest, garlic, salt, and pepper.  Rub on the chicken and then lay them over the lemon slices.
  4. In a medium bowl, combine the potato wedges, tomtoes, green onion, rosemary, and oil.  Toss until the oil has coated everything.  Pour them over the chicken thighs.
  5. Bake at 450°F for 25-35 minutes.  Check the chicken with a thermometer to ensure it's fully cooked.
  6. Serve chicken hot with the vegetables on the side.  Don't serve the lemon slices.

No comments:

Post a Comment