• Lisa Jarvis

Rosemary Lemon Chicken with Potatoes


This chicken was absolutely delicious! I used boneless, skinless chicken thighs and they were perfect. I made the dish in one pan which is nice! It’s easy enough for a weeknight, but special enough for company!


Here’s what you need:


1/4 cup olive oil

1/4 cup lemon juice

5-6 garlic cloves minced

1 3.5 oz small jar of capers, rinsed and drained

3 T fresh rosemary leaves

2 lemons sliced

salt and pepper to taste

5-6 boneless, skinless chicken thighs

small red potatoes halved or cut up

2 T olive oil


Heat oven to 450. Mix the first seven ingredients in a bowl. Set this aside. Set a roasting pan on the stove on two burners. Heat the 2 T olive oil in it. Salt and pepper the chicken thighs and place them in the hot pan to brown. Add the potatoes. Cook the chicken on both sides about 8-10 minutes or until brown, and stir the potatoes as well. Pour the lemon mixture over the chicken evenly. Bake at 450 uncovered for about 20-30 minutes or until the chicken reaches an internal temperature of 165. Serve with the lemon sauce drizzled over it.



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