Lemon Pepper Chicken Skillet ($10 meal)
Author: Leslie Green - The Hungry Housewife
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
A delicious one pot meal, lemon pepper chicken skillet.
  • 2 lbs. Skin-On Chicken Thighs, about 5 thighs
  • 1½ tablespoon Vegetable Oil, divided
  • 1 tablespoon Lemon Pepper Seasoning
  • 1 28 oz. package of multi colored potatoes, cut in half (Tasteful Selections Sunrise
  • Melody)
  • 1 Red Onion, chopped
  • 1 small Zucchini, roughly chopped
  • 1 Lemon, cut in 8th’s
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  1. Preheat the oven to 425.
  2. Toss the chicken thighs in 1 tablespoon oil and season lemon pepper
  3. seasoning.
  4. Preheat a large oven safe skillet over medium high heat for 1 minute.
  5. Add the chicken to the skillet, fat side down and cook for 4 minutes.
  6. Remove from heat and set aside.
  7. Toss the potatoes, onion and zucchini in ½ tablespoon oil and season with salt and
  8. pepper.
  9. Cook the vegetables over medium heat for 5 minutes stirring occasionally.
  10. Place the chicken over the vegetables and squeeze the lemon over the chicken, add the lemon to the pan.
  11. Roast for 40 minutes or until the juices run clear or the internal temperature of the chicken reaches 180.
*Price estimate does not include pantry staples you may likely already have. Prices are also adjusted for quantity; for example if a recipe calls for half an onion, we include the cost of that quantity.* Recipe Created for Sweetbay Supermarket by Leslie Green – The Hungry Housewife. Photo by Leslie Green – The Hungry Housewife
Recipe by The Hungry Housewife at http://www.thehungryhousewife.com/2012/02/lemon-pepper-chicken-skillet-10-meal.html