0
(0)
CATEGORY CUISINE TAG YIELD
Meats Jewish Main course, Side dishes 4 servings

INGREDIENTS

3 ts Extra-virgin olive oil; divided
1 lg Lemon; sliced
1/2 ts Grated lemon rind
1 tb Fresh lemon juice
1/2 ts Salt; divided
1/4 ts Pepper; divided
4 Garlic cloves; minced
8 Skinned and boned chicken thighs; (3 ounces each)
1 ts Chopped fresh rosemary –or 1/4 teaspoon dried rosemary
10 Cherry tomatoes
10 Kalamata olives
8 sm Red potatoes; quartered -about 1 pound
2 Garlic cloves; minced
Rosemary sprigs; optional garnish

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. Coat a 10-inch cast-iron skillet with 1 teaspoon oil. Arrange lemon
slices in a single layer in bottom of skillet.
3. Combine 1 teaspoon olive oil, lemon rind, lemon juice, 1/4 teaspoon
salt, 1/8 teaspoon 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.
4. Combine 1 teaspoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper,
chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic cloves in
a bowl, and toss to coat. Arrange the potato mixture over chicken. Top with
a rosemary sprig, if desired. Bake at 450 degrees F for 1 hour or until
chicken is done.
Yield: 4 servings (serving size: 2 chicken thighs and about 1 cup potato
mixture).
CALORIES 349 (29% from fat); FAT 11.4g (sat 2.4g, mono 5.4g, poly 2.3g);
PROTEIN 36.9g; CARB 25.9g; FIBER 3g; CHOL 141mg; IRON 4mg; SODIUM 539mg;
CALCIUM 69mg. WW- 7 points.
Recipe by: Cooking Light Magazine, September 1997
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 10,
1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Lust and selfishness do not equal love”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?