Lemon-Garlic Skillet Chicken

My best friend came to Iowa yesterday to help me pack, and I kind of promised to feed her while she was here!! I knew that I needed something easy and delicious….oh and it has to be gluten-free. No pressure there, right? This Lemon-Garlic Skillet Chicken with Vegetables was the perfect choice…..

Time wise it might not seem quick coming in at about an hour, but that is mostly cooking time! 😉 Once you chop the vegetables the rest comes together easy peasy.

Start by preheating the oven to 350 degrees. Heat 1 Tablespoon oil over medium heat in a 12-inch cast iron skillet {or any oven safe skillet}. Add the chicken thighs, skin side down and cook for 5 minutes until browned. Flip chicken and cook for an additional 3 minutes…..

Move chicken to a plate and set aside. While chicken is cooking, toss potatoes, tomatoes, zucchini, and onion wedges with 1 Tablespoon of olive oil in a large bowl. Season with salt and pepper, set aside…..

I left the mini potatoes and cherry tomatoes whole, and cut the onions and zucchini into wedges for simplicity. 😉

Add smashed garlic to skillet and cook for one minute…..

Just whack it with the side of a chef knife and toss it into the pan. Add the vegetable mixture, cook stirring occasionally for five minutes…..

Remove from heat and add the chicken thighs skin side up. Top with lemon slices and place in oven…..

Bake for 45 minutes, or until thermometer reaches 165 degrees…..

Garnish with chopped parsley and drizzle with the juice of one lemon.

This Lemon-Garlic Skillet Chicken with Vegetables is tender, moist, and flavorful without being fussy and overly time consuming. Now that’s my favorite kind of meal. 😉

Now it’s time to get back to packing boxes.

You might also like Chicken au Champagne…..

or a Skillet Chicken Pot Pie…..

Enjoy!!

Lemon-Garlic Skillet Chicken

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Serves	4 to 6
Prep time	10 minutes
Cook time	55 minutes
Total time	1 hours, 5 minutes
Meal type	Main Course

Lemon-Garlic Skillet Chicken with Vegetables makes a quick an delicious weeknight meal!

Ingredients

• 2 Tablespoons olive oil
• 6 Bone-in chicken thighs
• 1 Medium onion (cut into wedges)
• 1 Medium zucchini (cut into wedges)
• 1 Pound mini potatoes (washed and dried)
• 1 cup cherry or grape tomatoes (washed and dried)
• 1 Tablespoon olive oil
• sea salt and ground pepper (to taste)
• 4 Large cloves fresh garlic (smashed)
• 1 lemon (thinly sliced)
• juice of one lemon
• 2 Tablespoons chopped, fresh Italian parsley (to garnish)

Directions

Preheat oven to 350 degrees.

Heat 1 Tablespoon oil over medium heat in a 12-inch cast iron skillet {or any oven safe skillet}

Add the chicken thighs, skin side down and cook for 5 minutes until browned.

Flip chicken and cook for an additional 3 minutes.

Move chicken to a plate and set aside.

While chicken is cooking, toss potatoes, tomatoes, zucchini, and onion wedges with 1 Tablespoon of olive oil in a large bowl. Season with salt and pepper, set aside.

Add smashed garlic to skillet and cook for one minute.

Add the vegetable mixture, stir and cook for five minutes.

Remove from heat and add the chicken thighs skin side up.

Top with lemon slices and place in oven. Bake for 45 minutes, or until thermometer reaches 165 degrees.

Garnish with chopped parsley and drizzle with the juice of one lemon.

This recipe will be partying at these link parties!