| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lifetime tv, Life5 |
1 |
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 |
| 1/4 |
ts |
Pepper |
| 4 |
|
Garlic cloves; minced |
| 8 |
|
Skinned; boned chicken |
|
|
; thighs (3-ounce) |
| 1/4 |
ts |
Dried rosemary |
| 10 |
|
Cherry tomatoes |
| 10 |
|
Kalamata olives |
| 8 |
sm |
Red potatoes; quartered |
| 2 |
|
Garlic cloves; minced |
|
|
Rosemary sprig; optional |
INSTRUCTIONS
How To Prepare:
Coat a 10-inch cast-iron skillet with 1 tsp. oil. Arrange lemon slices in a
single layer in bottom of skillet. Combine 1 tsp. olive oil, lemon rind,
lemon juice, 1/4 tsp. salt, 1/8 tsp. 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 tsp. olive oil, 1/4 tsp. salt, 1/8 tsp.
pepper, chopped rosemary, cherry tomatoes, olives, potatoes, and 2 garlic
cloves in bowl, and toss to coat. Arrange the potato mixture over chicken.
Top with a rosemary sprig.
Demonstrated by Robin Vitetta
© 1997 Robin Vitetta
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
Recipe by: Cooking Light Magazine
Converted by MM_Buster v2.0l.
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