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!
Ingredients
- 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
Instructions
- 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 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, 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.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover 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.
Notes
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
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