Lemon and rosemary are such good food friends! I love anything that combines them and this dish does it perfectly!
It is mostly a one-pan meal. Basically, one pan and one pot, so super simple clean up! Always a plus! This is a meal that comes together fairly quickly but tastes like you slaved over a hot stove for hours!
Try it out, I know you will not be disappointed!!
recipe from: eat-yourself-skinny.com
4 boneless, skinless chicken breasts
3/4 lb. small red-skinned potatoes, quartered
1 clove garlic, minced
pinch of red pepper flakes
2 lemons, juiced
1 tbls. extra virgin olive oil
1 tsp. salt
Preheat oven to 450 degrees F. Cover the potatoes with cold water in a saucepan. Bring to a boil over medium-high heat and cook until tender, about 8 minutes. Drain and set aside.
Pile the rosemary leaves, garlic, 1 tsp. salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a knife. Transfer the paste to a bowl and stir in the juice of 1 lemon and the olive oil. Add the chicken and coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.