| 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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