Ingredients
1 tablespoon olive oil, divided1 medium lemon, thinly sliced4 garlic cloves, minced and divided1/4 teaspoon grated lemon zest1/2 teaspoon salt, divided1/4 teaspoon pepper, divided8 boneless skinless chicken thighs (4 ounces each)1/4 teaspoon dried rosemary, crushed1 pound fingerling potatoes, halved lengthwise8 cherry tomatoesMinced fresh parsley, optional
Preparation
Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.
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.
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.
