Lemon-Garlic Skillet Chicken

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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.

How to make Lemon-Garlic Skillet Chicken:

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.

Some additional Chicken Skillet recipes for you to try:

Chicken au Champagne

Skillet Chicken Pot Pie

Skillet Chicken Cacciatore

Guinness Beer-Braised Chicken Thighs

Creamy Mushroom Chicken

Enjoy!!

Lemon-Garlic Skillet Chicken with Vegetables

Quick and delicious Lemon-Garlic Skillet Chicken with Vegetables is the perfect meal any night of the week!

5 from 1 vote

Print

Course: Main Course

Cuisine: American

Keyword: chicken, thighs, skillet, main, whole 30, paleo, recipe

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 4 Servings

Calories: 684kcal

Author: Lisa Johnson

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 tomatoes (or grape)
• 1 Tablespoon olive oil
• 4 large cloves garlic (peeled and smashed)
• 1 medium lemon (thinly sliced)
• 2 Tablespoons lemon juice (juice of one lemon)
• 2 Tablespoons chopped, fresh Italian parsley (to garnish)

Instructions

• 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.

Nutrition

Calories: 684kcal | Carbohydrates: 26g | Protein: 38g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 212mg | Sodium: 184mg | Potassium: 1182mg | Fiber: 3g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 47.5mg | Calcium: 52mg | Iron: 3mg