Directions:
- Preheat oven to 450°. Grease a 10-inch cast-iron skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet.
- Combine 1 teaspoon oil, 2 minced garlic cloves, lemon peel, 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.1 Kcal (1173 kJ) | ||
| Calories from fat | 144.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.02g | 25% | |
|---|---|---|---|
| Cholesterol | 29.77mg | 10% | |
| Sodium | 317.37mg | 13% | |
| Potassium | 362.54mg | 8% | |
| Total Carbs | 27.28g | 9% | |
| Sugars | 4.19g | 17% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 7.51g | 15% | |
| Vitamin C | 50.9mg | 85% | |
| Iron | 1.3mg | 7% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.32 Kcal (407 kJ) | ||
| Calories from fat | 50.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 25% | |
|---|---|---|---|
| Cholesterol | 10.34mg | 10% | |
| Sodium | 110.27mg | 13% | |
| Potassium | 125.96mg | 8% | |
| Total Carbs | 9.48g | 9% | |
| Sugars | 1.46g | 17% | |
| Dietary Fiber | 0.99g | 11% | |
| Protein | 2.61g | 15% | |
| Vitamin C | 17.7mg | 85% | |
| Iron | 0.4mg | 7% | |
| Calcium | 8.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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