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    Home » Recipes » Lemon Chicken with Roasted Potatoes

    Lemon Chicken with Roasted Potatoes

    Published: May 1, 2014 · Modified: Jul 10, 2020 by Barbara Curry · This post may contain affiliate links.

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    A skillet of Lemon Chicken with Roasted Potatoes

    Lemon Chicken with Roasted Potatoes is simple and delicious. Easy for a weeknight dinner or for special guests. A family favorite.

    Lemon Chicken with Roasted Potatoes in pan

    This dish looked so appetizing in the magazine that I couldn’t wait to try it.  The recipe called for legs and thighs with the bone in. They were so tender and juicy. I tried a boneless chicken breast and didn’t cook it as long, but it just wasn’t near as moist and tender as the other pieces. The sauce was simple but flavorful. It was quick to put together, all the work was done in the oven.  The lemon juices penetrated the potatoes which were nice and crispy.  This would be great for guests as you can put it in the oven and forget about it. Sometimes a few simple ingredients are all you need.

    Lemon Chicken with Roasted Potatoes is simple and delicious. Easy for a weeknight dinner or for special guests. A family favorite. |butterandbaggage.com

    Adapted from Southern Living January 2014

    Lemon Chicken with Roasted Potatoes in pan

    Lemon Chicken with Roasted Potatoes

    Author: Barbara Curry
    Lemon Chicken with Roasted Potatoes is simple and delicious. Easy for a weeknight dinner or for special guests. A family favorite. 
    No ratings yet
    Print Pin
    PREP: 15 minutes
    COOK: 45 minutes
    Servings: 6

    Ingredients
     

    • ¼ cup olive oil
    • 1 lemon about ¼ cup fresh lemon juice
    • 1 ounce capers
    • 1 lemons sliced thin
    • 4 cloves garlic smashed
    • 2 tablespoons rosemary finely chopped
    • salt and pepper
    • 1 tablespoons olive oil up to 2 tbsp
    • 6 chicken thighs bone-in with skin on
    • 1 lbs red potatoes quartered

    Equipment

    • Oven Proof Skillet
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    Instructions
     

    • Preheat oven to 450º.
    • In a small bowl, combine ¼ cup olive oil, lemon juice, capers, sliced lemon, garlic, rosemary and salt and pepper. Set aside.
    • Place oven proof skillet over medium high heat and add 1-2 tablespoons olive oil. Once hot, salt and pepper chicken and place skin side down in skillet. Add cut up potatoes and cook for about 10 minutes until browned.
    • Turn chicken over in the pan and pour over lemon mixture. Bake for 20-30 minutes or until chicken is done and potatoes are brown. (Chicken should be at least 175º)

    Nutrition

    Serving: 1serving | Calories: 417kcal | Carbohydrates: 17g | Protein: 20g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 233mg | Potassium: 642mg | Fiber: 3g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 2mg
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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

    More about me →

    Subscribe

    Strawberry Recipes

    • Strawberry Jam Cake
    • Strawberry Jam without Pectin
    • Strawberry Pound Cake
    • Sheet Pan Pancakes
    • Strawberry Cobbler
    • Strawberry Biscuits

    Popular

    • Breakfast Puff Pastry (VIDEO)
    • Steak Marsala
    • Queso Chicken
    • Sausage Balls Recipe
    • Chocolate Bark Recipe
    • Mini Croque Monsieur

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