Skillet Roasted Lemon Rosemary Chicken and Potatoes


We've had two snowstorms within the past month and bone chilling temperatures. Today however, we were teased with the belief that Spring was approaching as temps reached 70 degrees. For the first time in what feels like forever, I was able to open all my windows, turn on the ceiling fans, and air out some of this Winter crud that has been filling the atmosphere with sickness. I had been wanting to try this recipe from Taste of Home's Cast Iron Cookbook and today was the perfect day for a zesty, summer, dish. Not only was this DELICIOUS, but it was also super easy!


1 Tbsp olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 tsp grated lemon peel
1/2 tsp salt, divided
1/4 tsp pepper, divided
8 boneless skinless chicken thighs
1/4 tsp dried rosemary, crushed
1 lb. fingerling potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional

1. Preheat oven to 450 degrees. Grease a 10-in cast iron or other oven proof skillet with 1tsp oil. Arrange lemon slices in a single layer in skillet.

2. Combine 1 tsp. oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken and place over lemon.

3. In a large bowl, combine the rosemary and the remaining oil, garlic, salt, and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced fresh parsley before serving.

Amanda KorellComment