Cast-Iron Lemon Chicken with Fingerlings and Tomatoes

by WholeFoodWendy
Prep: 20m
Cook: 28m
poultry
Cast-Iron Lemon Chicken with Fingerlings and Tomatoes - Image

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Ingredients
Servings:4
1tbspolive oil
1lemon
4garlic cloves
1/4tsplemon zest
1/2tspsalt
1/4tspblack pepper
2lbboneless skinless chicken thighs
1/4tspdried rosemary
1lbfingerling potatoes
8cherry tomatoes
fresh parsley
Nutrition Facts

Per serving

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Instructions
  1. 1

    Preheat and prep the skillet

    Preheat the oven to 450°F. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the skillet.

  1. 2

    Season the chicken

    Combine 1 teaspoon olive oil, 2 of the minced garlic cloves, the lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Rub the mixture all over the chicken thighs, then place them over the lemon slices in the skillet.

  2. 3

    Toss and add the vegetables

    In a large bowl, combine the dried rosemary with the remaining olive oil, garlic, salt, and pepper. Add the fingerling potatoes (halved lengthwise) and cherry tomatoes; toss to coat. Scatter the vegetable mixture over and around the chicken in the skillet.

  3. 4

    Bake until done

    Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and no longer pink (internal temperature 165°F) and the potatoes are tender. Sprinkle with minced fresh parsley before serving, if desired.

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Cast-Iron Lemon Chicken with Fingerlings and Tomatoes

Created by: WholeFoodWendy

Prep Time: 20m
Cook Time: 28m
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 lemon
  • 4 garlic cloves
  • 1/4 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 lb boneless skinless chicken thighs
  • 1/4 tsp dried rosemary
  • 1 lb fingerling potatoes
  • 8 cherry tomatoes
  • fresh parsley

Instructions

  1. Preheat and prep the skilletPreheat the oven to 450°F. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the skillet.
  2. Season the chickenCombine 1 teaspoon olive oil, 2 of the minced garlic cloves, the lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Rub the mixture all over the chicken thighs, then place them over the lemon slices in the skillet.
  3. Toss and add the vegetablesIn a large bowl, combine the dried rosemary with the remaining olive oil, garlic, salt, and pepper. Add the fingerling potatoes (halved lengthwise) and cherry tomatoes; toss to coat. Scatter the vegetable mixture over and around the chicken in the skillet.
  4. Bake until doneBake uncovered for 25 to 30 minutes, until the chicken is cooked through and no longer pink (internal temperature 165°F) and the potatoes are tender. Sprinkle with minced fresh parsley before serving, if desired.

Notes & Tips

The lemon slices at the bottom are the secret here — they char slightly and turn almost jammy under the chicken, perfuming the whole pan. Use a cast-iron skillet if you have one; the heat retention gives the potatoes a better crust. Fingerlings don't need peeling and they cook through in the same time as the chicken, which is why I always reach for them for this. The tomatoes burst and get a little caramelized — don't skip them.