Imagine a dish that not only tantalizes your taste buds but also fills your kitchen with the irresistible aroma of roasted chicken and zesty lemon. Welcome to the world of Skillet Roasted Lemon Chicken with Potatoes—a Mediterranean delight that transforms simple ingredients into a culinary masterpiece! With just 45 minutes from prep to plate, this recipe is perfect for a weeknight dinner that feels gourmet. Whether you're entertaining guests or enjoying a cozy family meal, this dish is sure to impress and leave everyone asking for seconds. Ready to dive into a recipe that’s as easy as it is delicious? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken drumsticks
- 2 cups baby potatoes, halved
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and potatoes roast evenly and develop a nice golden color.
- In a large mixing bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and half of the rosemary. Toss until the potatoes are well-coated with the oil and seasonings.
- In a separate bowl, take the chicken drumsticks and drizzle them with the remaining tablespoon of olive oil. Season generously with salt, pepper, and the rest of the rosemary. Make sure the chicken is evenly coated with the seasoning.
- Heat a large, oven-safe skillet over medium-high heat. Once hot, add the chicken drumsticks to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
- After the chicken has browned, flip the drumsticks over and add the halved baby potatoes to the skillet around the chicken.
- Arrange the lemon slices on top of the chicken and potatoes. This will infuse the dish with a bright, zesty flavor as it cooks.
- Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden.
- Once cooked, remove the skillet from the oven and let it rest for a few minutes. This will help the juices redistribute in the chicken.
- Serve the skillet roasted lemon chicken with the potatoes on a platter, garnished with any remaining lemon slices and fresh rosemary if desired.
Tips
- Sear for Perfection: Don’t skip the searing step! Searing the chicken skin-side down for 5-7 minutes creates a crispy, golden crust that locks in flavor and moisture.
- Use Fresh Ingredients: Whenever possible, opt for fresh rosemary and high-quality olive oil. Fresh herbs elevate the dish and add vibrant flavor, while good olive oil enhances the overall richness.
- Adjust the Lemon: If you prefer a milder lemon flavor, you can reduce the number of lemon slices or remove them from the skillet halfway through cooking. This way, you can control the tanginess to your liking.
- Check for Doneness: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C). This guarantees juicy, perfectly cooked chicken every time.
- Let it Rest: After removing the skillet from the oven, allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful dish.
- Experiment with Vegetables: Feel free to add other vegetables like carrots or bell peppers to the skillet for extra color and nutrition. Just be sure to adjust cooking times as needed.
- Serve with a Side: Pair your skillet roasted chicken with a light salad or crusty bread to soak up the delicious juices. This dish is versatile and can complement a variety of sides!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 110mg
