Since chicken is the primary meat source that my family eats, I’m always looking for ways to spice it up. I came across a really cute blog with great recipes, which is where this one came from. It is www.eat-yourself-skinny.com. It was very simple to make and definitely a hit at the dinner table!
- 4 skinless, boneless chicken breasts
- 3/4 pound small red-skinned potatoes, halved
- 2 sprigs fresh rosemary
- 1 Tbsp rosemary leaves
- 1 clove garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 1 Tbsp extra-virgin olive oil
- 2 tsp sea salt
- Preheat oven to 450 degrees F.
- Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until they are tender (about 8 minutes). Drain and set aside.
- Pile the rosemary leaves, garlic, 2 tsp salt and the red pepper flakes on a cutting board. Mince and mash into a past using a large knife. Place the paste in a bowl and stir in the juice of 1 lemon as well as the olive oil.
- Add the chicken and turn to coat.
- Heat a large cast-iron skillet (I used a cast iron grill pan) and add the chicken. Cover and cook until browned, about 5 minutes.
- Turn the chicken and add the potatoes to the skillet. Drizzle with the juice of the remaining lemons.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet. Transfer to the over and roast, uncovered, until the chicken is cooked through (about 25 minutes).
This was delicious served with some brown rice and steamed broccoli.