Lemon Rosemary Chicken

Lemon and rosemary are such good food friends! I love anything that combines them and this dish does it perfectly!

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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!!

Ingredients: 

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

Directions:

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.

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