Recipe - Roasted Lemon Chicken

3 teaspoon Extravirgin olive oil;
divided
1 lg Lemon; cut or sliced up
One half teaspoon Grated lemon rind
1 tablespoon Fresh lemon juice
One half teaspoon Salt
One fourth teaspoon Pepper
4 Garlic cloves; minced
8 Skinned; boned chicken
; thighs (3ounce)
One fourth teaspoon Dried rosemary
10 Cherry tomatoes
10 Kalamata olives
8 small Red potatoes; quartered
2 Garlic cloves; minced
Rosemary sprig; optional

How To Prepare:

Coat a 10inch castiron skillet with 1 tsp. oil. Arrange lemon slices in a
single layer in bottom of skillet. Combine 1 tsp. olive oil, lemon rind,
lemon juice, One fourth tsp. salt, 1/8 tsp. 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 tsp. olive oil, One fourth tsp. salt, 1/8 tsp.
pepper, chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic
cloves in bowl, and toss to coat. Arrange the potato mixture over chicken.
Top with a rosemary sprig.

Demonstrated by Robin Vitetta

© 1997 Robin Vitetta

© 1997 Lifetime Entertainment Services. All rights reserved.

MC formatted using MC Buster by Barb at PK

Recipe by: Cooking Light Magazine

Converted by MM_Buster v2.0l.