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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:
Guinness Beer-Braised Chicken Thighs
Enjoy!!
Lemon-Garlic Skillet Chicken with Vegetables
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.
Joanne T Ferguson says
What a delicious recipe Lisa! Mouthwatering photos! pinned and shared!
Amy @ Ms. Toody Goo Shoes says
Lisa, this is SO my kind of recipe! I can't wait to make it! Just letting you know that I am featuring it tonight on BOTW - although we miss you as a host, at least I can feature your amazing recipes! Wishing you good luck with the move!
Kimberly says
Hello cute lady! You did it again! You will be featured at our party this Monday at 7 pm. Thanks for bringing such amazing things to our party! Lou Lou Girls