Lemon-Garlic Skillet Chicken

• Gluten free

• Meat

  • 6 Chicken thighs, bone-in

• Produce

  • 1 cup Cherry or grape tomatoes
  • 4 Large cloves Garlic, fresh
  • 2 tbsp Italian parsley, fresh
  • 1 Lemon
  • 1 Lemon, Juice of
  • 1 Onion, medium wedges
  • 1 lb Potatoes, mini
  • 1 Zucchini, Medium wedges

• Baking & Spices

  • 1 Sea salt and ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on cookingwithcurls.com

Description

Ingredients

• 2 Tablespoons olive oil
• 6 Bone-in chicken thighs
• 1 Medium onion (cut into wedges)
• 1 Medium zucchini (cut into wedges)
• 1 Pound mini potatoes (washed and dried)
• 1 cup cherry or grape tomatoes (washed and dried)
• 1 Tablespoon olive oil
• sea salt and ground pepper (to taste)
• 4 Large cloves fresh garlic (smashed)
• 1 lemon (thinly sliced)
• juice of one lemon
• 2 Tablespoons chopped, fresh Italian parsley (to garnish)

Directions

• Preheat oven to 350 degrees.
• Heat 1 Tablespoon oil over medium heat in a 12-inch cast iron skillet {or any oven safe skillet}
• Add the chicken thighs, skin side down and cook for 5 minutes until browned.
• Flip chicken and cook for an additional 3 minutes.
• Move chicken to a plate and set aside.
• While chicken is cooking, toss potatoes, tomatoes, zucchini, and onion wedges with 1 Tablespoon of olive oil in a large bowl. Season with salt and pepper, set aside.
• Add smashed garlic to skillet and cook for one minute.
• Add the vegetable mixture, stir and cook for five minutes.
• Remove from heat and add the chicken thighs skin side up.
• Top with lemon slices and place in oven. Bake for 45 minutes, or until thermometer reaches 165 degrees.
• Garnish with chopped parsley and drizzle with the juice of one lemon.