Happy Monday lovelies!  Hope everyone had a fabulous weekend!  We definitely did and our lazy Sunday was amaaaazing.  The weather was gorgeous, the Caps won their home opener {yay!} and we were even able to take Oliver to the dog park!  I should have pictures to share with you all but of course I forgot to charge my camera.  Well despite all the fun things we had going on this weekend, I still found time to spend in the kitchen and made a seriously delicious dinner.  This folks is a MUST try!
I give you Lemon and Rosemary Chicken and this amazing recipe was sent to me by Chris’ mom who found it on Food Network.  This. was. incredible.  The combination of flavors were spot on, the chicken was juicy and your entire meal cooks all in one skillet!  Doesn’t get much easier than that!  I loved the flavor the potatoes had after cooking in the lemon-rosemary mixture and threw the lemons in the pan right along with them.  Trust me your kitchen will smell crazy good!The entire meal altogether including prep time took about 40 minutes, but only about 15 minutes of real hands-on time.  This yields 4 servings and I chose to cut a lot of fat and calories from the original recipe by using boneless skinless chicken breasts and less oil.  I thought they still tasted just as delicious, but feel free to use chicken breasts with their skin for even more flavor!


One Pot Lemon-Rosemary Chicken

Recipe adapted from Food Network

Yield: 4 servings 1x


  • 4 skinless, boneless chicken breasts
  • 3/4 pound small red-skinned potatoes, halved
  • 2 sprigs fresh rosemary, plus 1 Tbsp 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


  1. Preheat oven to 450 degrees F.
  2. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes. Drain and set aside.
  3. Pile the rosemary leaves, garlic, 2 tsp. salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl and stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
  4. Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until browned, about 5 minutes.
  5. 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.


Serving Size: 1 chicken breast + 2 potatoes • Calories: 419 • Fat: 7 g • Carbs: 54.3 g • Fiber: 5 g • Protein: 33.1 g • WW Points+: 9 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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  1. Claire says:

    Could all of this just be thrown in a crock pot?

    1. Kelly says:

      Absolutely! 🙂

  2. Michael says:

    Deeee-licious. Not sure if my preparation of the ingredients will look the same, but one can always hope lol.

  3. Ashley says:

    Definitely an easy recipie my house smells so good can’t wait to try it!!

  4. Michelle says:

    What a great dish! I have made 4 of your recipes in the last week! (Lemon Rosemary Chicken, Turkey Chili, Herb Crusted Pork Chops, and Fetuccini with Tomato-Cream sauce) All of them were amazing! Thanks for making cooking healthy easy.

  5. Melissa Klotz says:

    This was really yummy! I don’t have an oven-proof skillet so I plopped it into a baking dish and then poured water into the hot pan after it came out to make a little sauce. Thanks for the recipe!

  6. leslie says:

    This was amazing!!! And your blog has become a blessing for my husband and me!!

  7. Chelsea says:

    I just finished making and eating this dish and I must say that I absolutely loved it! It was so delicious and surprisingly easy to accomplish. My 5 year old who hates chicken even liked this. I followed your directions exactly and it turned out amazing.