A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.

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  • Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.

  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.

Cook's Note:

You can use 1/4 teaspoon dried rosemary instead of fresh.

Nutrition Facts

295 calories; protein 21.6g; carbohydrates 17.6g; fat 15.8g; cholesterol 71.6mg; sodium 389.5mg. Full Nutrition
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