eaten: skillet roasted lemon chicken with potatoes

One of the best things about all this new cooking is acquiring new kitchen gear. I have been slowly starting to fill in the gaps in my kitchen arsenal. Three new cutting boards, a knife sharpener, a spoon rest. Simple things that I have been slowly buying. My favorite new purchase by far is a cast iron skillet. For awhile now I have wanted/needed a pan I can use on the stove and then pop in the oven.

Anyway, my first recipe with the skillet turned out really great. It was super easy and flavorful. I had jotted it down in my mead recipe notebook years ago so I don't know where it is from. I also only used half the chicken since there were just three of us. Since I put less chicken, I actually overcooked it a bit. So watch your times if you are using less chicken or potatoes. Everything tasted good though and the lemon slices added a nice tartness.

Pictures are bad. They are from my phone.

skillet roasted lemon chicken with potatoes

1 large lemon, sliced
2 tsp extra virgin olive oil
1/2 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper
6 garlic cloves, crushed
1/4 tsp rosemary
6 chicken breasts
1 pint cherry tomatoes
8-10 small red potatoes, quartered

1. Preheat oven to 450*
2. Arrange lemon slices in a single layer on bottom of cast iron skillet or roasting pan.
3. Combine oil and next 6 ingredients in a large bowl. Add chicken, tomatoes, and potatoes. Toss to coat evenly. Arrange chicken on top of lemon slices in a single layer. Top with vegetables.

4. Bake for 45-55 minutes.