Name: Zesty Rosemary Lemon Chicken Skillet
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 cups chicken stock; 1/4 cup olive oil; 1 garlic clove, minced; 1 whole chicken, cut into 8 pieces; 1 tsp minced rosemary, plus 1 sprig of rosemary; 1 lb small new potatoes, halved; 1 lemon, juiced and zested; 1 Tbsp chopped parsley; 1 Tbsp chicken concentrate, optional; 2 Tbsp unsalted butter

Lemon Chicken

Can I use other types of meat instead of chicken?

What ingredients do I need to make Lemon Chicken?

How do I prepare the chicken for Lemon Chicken?

What is the best way to cook Lemon Chicken?

How do I know when the chicken is fully cooked?

What can I do if the Lemon Chicken is too dry?

How should I store leftover Lemon Chicken?

What are some tips for making the best Lemon Chicken?

How can I make Lemon Chicken gluten-free?

Savor a delicious and easy-to-make chicken dinner featuring juicy roast chicken paired with zesty lemon, fragrant rosemary, and tender potatoes, all cooked together in a skillet.

Milk

Gluten Free

Mediterranean

Paleo

Whole 30

Stocks & Broths

milliliter

chicken stock

Oils

olive oil

Fresh Vegetables

gram

garlic

Poultry

whole chicken

fresh rosemary

baby potato medley

Fresh Fruit

lemon

fresh parsley

chicken

Butter & Margarine

unsalted butter

Vitamin E

Vitamins

Beta-cryptoxanthin

Trans fatty acids

Dietary Folate Equivalents

Vitamin D

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

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Zesty Rosemary Lemon Chicken Skillet

Meal

Baking Goods

Produce

Meat & Seafood

Dairy

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Boil the new potatoes in salted water until just tender, about 10 minutes, and then set aside to cool.

Reduce the chicken stock by half; optionally, add 1 Tbsp chicken concentrate to boost the flavor.

In a large oven-safe skillet, heat olive oil over medium heat. Season the chicken pieces liberally with salt and pepper.

Sauté the chicken, skin side down, until golden brown, about 5 minutes. Remove the chicken from the skillet.

Add the halved potatoes to the skillet and sauté, stirring occasionally, for about 5 minutes. Remove the potatoes from the skillet and pour off the oil.

Place the sprig of rosemary in the skillet, and then arrange the chicken pieces on top. Scatter the potatoes around the chicken.

Roast in the preheated oven for about 30 minutes, until the chicken reaches an internal temperature of 165°F for white meat and 175°F for dark meat.

Remove the chicken, potatoes, and rosemary from the pan. Set the skillet over medium heat.

Add the garlic, parsley, minced rosemary, lemon juice, and lemon zest to the skillet, cooking briefly without burning the garlic.

Add the reduced chicken stock to the skillet and cook for a few minutes to thicken the sauce.

Return the chicken and potatoes to the skillet, stirring through the sauce to reheat for about 3-5 minutes.

Off heat, swirl in 2 Tbsp of unsalted butter to enrich the sauce.

Zesty Rosemary Lemon Chicken Skillet

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