Skillet-Roasted Lemon Chicken With Potatoes

• 1 tablespoon olive oil, divided
• 1 medium lemon, thinly sliced
• 4 garlic cloves, minced and divided
• 1/4 teaspoon grated lemon zest
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 8 boneless skinless chicken thighs (4 ounces each)
• 1/4 teaspoon dried rosemary, crushed
• 1 pound fingerling potatoes, halved lengthwise
• 8 cherry tomatoes
• Minced fresh parsley, optional

1. Preheat oven to 450u0b0. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.
2. Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon.
3. In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

olive oil, lemon, garlic, lemon zest, salt, pepper, chicken, rosemary, potatoes, tomatoes, fresh parsley

Taken from www.tasteofhome.com/recipes/skillet-roasted-lemon-chicken-with-potatoes/ (may not work)