Dietary Consideration/ Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)
Nutrition Facts/ Per serving: Calories 380, Fat 23 g, Carbohydrate 19 g, Fiber 2 g, Protein 32 g
This is the perfect "one pan" dish. Whether you are in a rush or not, this skillet chicken looks elegant and tastes delicious. But most importantly, it is a healthy and well rounded meal. I made it for 2 people so I chopped up the left over chicken and added a bit of mustard for a "leftover chicken salad sandwich" the next day. HIGHLY recommended! I don't know about you, but I'm making it again tonight!
One Pan Rosemary Chicken
Serves 4
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
1 8pc cut up chicken, skinned (or not... whichever you prefer)
10 ounces mushrooms, halved
Preheat the oven to 450˚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 teaspoons salt and the red pepper flakes on a cutting board
(see picture above), then mince and mash into a paste using a large knife. Transfer the paste to a bowl. 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, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and 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 and the skin is crisp, 20 to 25 minutes.
