This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania

Skillet-Roasted Lemon Chicken with Potatoes

olive oil, divided

lemon,

garlic cloves,

lemon

salt, divided

pepper, divided

chicken

dried rosemary, crushed

fingerling potatoes, halved lengthwise

cherry tomatoes

parsley,

Preheat oven to 450&deg;. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.

Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon.

In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

I work until 6:30, and my man refuses to cook so I'm searching for easy meals that can be made in minimal time with minimal effort. Effort wise, this recipe fit the bill! Prep time was only ten minutes not counting preheat. Lemon isn't our fave flavor but convenience makes it worth it. Unfortunately, it took longer to cook partially due to my having only small golden potatoes and not baby fingerlings, cut into fours. It took nearly an hour to cook all the way through, and I had to take the chicken out first so it wouldn't dry out. As for taste, the lemon was subtle enough to be fine for us, but not much other flavor. I'd recommend more seasoning, maybe some paprika, some garlic powder to help the garlic shine through or even just an extra dash of salt.

<p>Followed the directions to the letter...chicken had absolutely ZERO flavor to it at all.  Potatoes were cut in quarters instead of halves, and they were STILL not done even after cooking them for 45 minutes.  If anything, DOUBLE the amount of salt/pepper asked for, and add more zest to the seasoning, along with actual lemon juice.   This one is getting deleted from my card list.</p>

<p>Not recommended. Came out too sour with all those lemon slices. Chicken came out dry, and the tomatoes just made the entire dish more tart.</p>

I thought this was good but have other similar recipes that are better.  Probably won't make this again. Thanks for sharing.

Okay I made this tonite for dinner (12/12/2011) I dont know what's wrong with you guys that have rated it. I did it exactly like the recipe said except I used only 1/2 a lemon thinly sliced and only a little grated lemon peel. THIS WAS ABSOLUTELY SCRUMPTIOUS!!!!!! Mine turned out looking just like the picture. PERFECTLY!!!! My husband, 7 yr old and picky 5 yr old love it!!!! The lady that said her husband was a good cook? I'm confused on that one!!!

I just made this last night for friends and it turned out great! I increased the amount of tomatoes used and the amount of oil (I didn't measure, I probably doubled the amount of oil used). I would use 1 pint of tomatoes and 2.5 tbs of oil. Very tasty! Will definitely make again!

This was good, will use less lemon.  I had to cook an extra 15 minutes longer (not covered) and this was probably because my cast iron skillet is huge.  Very yummy and everyone liked.  Their only comment was it was very lemony.

We really liked this, especially the lemon flavor.

Very good!  I liked the pronounced lemon flavor with the rosemary!  I used halved small red potatoes instead of fingerlings.  I used a very coarsely chopped fresh tomato instead of cherry tomatoes.  Use what you have!  Mine took closer to an hour to finish the chicken.  I sprayed olive oil with my Misto about half way through when all was looking a bit dry.  Couldn't be easier!  This is going to FB!

When I told my husband I was making lemon chicken his reply was that he hates lemon chicken and it was a waste of good chicken thighs.  I told him it was different - he really liked it after he tried it.  The chicken was moist and tender and the blend of garlic and lemon was awesome.    It is a light alternative way to fix chicken.

Ive made this recipe SEVERAL times and it is amazing! I omit the tomatoes because no one in my house eats them. It is definately a staple meal in my house now!

This is one of my favorite quick meals.  I use chicken breasts instead of thighs.  Putting the lemon slices underneath is a brilliant idea.  The lemon gives it a lot of flavor along with the olive oil and garlic.  I also use a cookie sheet instead of a cast iron skillet and it only needs to bake for 25 min, if you aren't careful you can burn the potatoes.

My husband, who is a GREAT cook, made this last night and we couldn't eat it. We checked the recipe,which is very easy, and he followed it exactly! We can only explain the taste as if you poured vinegar all over the chicken. Something happened with the acid in the lemon and maybe the rosemary? Yikes, we are stumped!

I would use less lemon slices and it says to cook uncovered but I would cover it.

This was ok, a little on the bland side.  I used bone in chicken thighs and sliced regular potatoes.  Everyone ate it, no one loved it.

I think I used more potatoes (and definitely tomatoes) than called for - so I should have increased the spicing - but overall it was very tasty and i will definitely make again.

My son raved about this at dinner tonight.  It's so easy to make and takes so little time to cook.  I omitted the lemon zest and the tomatoes and the rosemary.  This recipe is definitely a keeper for me.

I'm gonna try it tonite. With the 2 reviews already I'm almost scared to. But I got all the ingredients and if I dont try it myself I will never know how it turns out for me. With whats done been said I think I will cut down on the lemon and lemon peel and see how it turns out for me. I will let you know how it done for me. Thanks, homemaker27 :)

I really liked this recipe and it was very easy and quick to make.  If you don't care much for lemon you might want to stay away from this recipe.  I am thinking of adding a few different spices to the chicken rub next time I make it.

skillet-roasted lemon chicken with potatoes

Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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