Skillet-Roasted Lemon Chicken with Potatoes

This is another one of my favorite recipes from The Complete Cooking Light Cookbook, 2000 edition.  It contains a good amount of fresh lemon giving you a healthy dose of vitamin C, in fact one regular sized lemon supplies about 30 percent of an average person’s daily requirement.  Lemon stimulates appetite, aids in digestion and also helps promote absorption of calcium and iron from other foods.

I hope you enjoy it!  Feel free to share your favorite healthy recipes, leave as a comment or send to jaszy@modernhippiemag.com.

Yield: 4 servings

1 large organic lemon, sliced

2 teaspoons extra-virgin olive oil (I prefer extra light)

½ teaspoon grated lemon rind

1 tablespoon fresh organic lemon juice

½ teaspoon sea salt

¼ teaspoon black pepper

6 garlic cloves

1 teaspoon chopped fresh rosemary

8 (3 oz) skinned, boned chicken thighs

10 cherry tomatoes

10 kalamata olives

8 small red potatoes, quartered

1. Preheat oven to 450 degrees.

2. Arrange lemon slices in a single layer in bottom of a 10” cast iron skillet.

3. Combine oil and next 6 ingredients in a large bowl.  Add chicken, tomatoes, olives, and potato; toss to coat.  Arrange chicken in a single layer on lemon slices.  Arrange vegetable mixture over chicken.  Bake at 450 for 55 minutes or until chicken is done.  This dish creates its own rich yummy sauce.

This recipe also works great in a crock pot!  Add all ingredients to small-medium crock pot, cook on high for up to an hour or more.

Vegetarian?  Sans chicken makes a great side dish as well!

Made with chicken:

Calories: 374

Fat: 10.4g (w/chicken)

Protein: 37.5g (w/chicken)

Carb: 34.2g

Fiber: 3.4g

Chol: 141mg

Iron: 3.7mg

Sodium: 541mg

Calc: 65mg