One Pot Lemon-Rosemary Chicken
Ingredients
The chicken and potatoes
-
4
pieces
skinless, boneless chicken breasts
-
¾
pound
small red-skinned potatoes, halved
The seasoning
-
2
sprigs
fresh rosemary
-
1
Tbsp
rosemary leaves
-
1
clove
garlic, smashed
-
1
pinch
red pepper flakes
-
2
pieces
lemons (juice of, squeezed halves reserved)
-
1
Tbsp
extra-virgin olive oil
-
2
tsp
sea salt
Instructions
- Preheat the oven to 450°F.
- Cover the potatoes with cold water in a saucepan, add salt, and bring to a boil. Cook until tender, about 8 minutes, then drain.
- Mince and mash the rosemary leaves, garlic, salt, and red pepper flakes into a paste, then mix with the juice of 1 lemon and olive oil in a bowl. Coat the chicken with this mixture.
- 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 the potatoes, drizzle with the juice of the remaining lemon, and add the rosemary sprigs and squeezed lemon halves. Transfer to the oven and roast uncovered until the chicken is cooked through, about 25 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
419
Total fat
7g
Total carbohydrates
54.3g
Total protein
33.1g
Sodium
0mg
Cholesterol
0mg
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