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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…..

Quick and delicious Lemon-Garlic Skillet Chicken with Vegetables! cookingwithcurls.com

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…..

Lemon-Garlic Skillet Chicken with Vegetables brown cookingwithcurls.com

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…..

Lemon-Garlic Skillet Chicken with Vegetables toss cookingwithcurls.com

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…..

Lemon-Garlic Skillet Chicken with Vegetables garlic cookingwithcurls.com

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…..

Lemon-Garlic Skillet Chicken with Vegetables veggies cookingwithcurls.com

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

Lemon-Garlic Skillet Chicken with Vegetables bake cookingwithcurls.com

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

Quick and delicious weeknight meal, Lemon-Garlic Skillet Chicken with Vegetables! cookingwithcurls.com

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. 😉

Lemon-Garlic Skillet Chicken with Vegetables! cookingwithcurls.com

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!!

Quick and delicious Lemon-Garlic Skillet Chicken with Vegetables! cookingwithcurls.com

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 Rate
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

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3 Comments

  1. 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!

  2. 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

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