Skillet-roasted Lemon Chicken With Potatoes

I gave Him a crown of thorns, He gave me a crown of righteousness. I gave Him a cross to carry, He gave me His yoke which is easy, His burden which is light. I gave Him nails through His hands, He gave me safely into His Father’s hands from which no power can pluck me. I gave Him a mock title, ‘This is the King of the Jews.’ He gave me a new name and made me a king and a priest to God. I gave Him no covering, stripping His clothes from Him, He gave me a garment of salvation. I gave Him mockery, casting the same in His teeth, He gave me Paradise. I gave Him vinegar to drink, He gave me Living Water. I crucified and slew Him on a tree, He gave me eternal life. It was my sinfulness that put Him there. It is His sinlessness that puts me here.

Derick Bingham

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Main course, Side dishes	4	Servings

INGREDIENTS

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

INSTRUCTIONS

Preheat oven to 450 degrees F. Coat a 10-inch cast-iron skillet with 1
teaspoon oil. Arrange lemon slices in a single layer in bottom of
skillet. 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. 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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 200 Calories From Fat: 85 Total Fat: 9.5g Cholesterol: 41mg Sodium: 1675.3mg Potassium: 806.5mg Carbohydrates: 13.3g Fiber: 2.5g Sugar: 1.6g Protein: 16.2g