| 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.
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