Quick, easy, one pan, weeknight-friendly, flavorful lemon-rosemary chicken and potatoes. Need I say more?
Hello, first recipe of 2017! Technically this was cooked in 2016 but I held onto it until after the holiday craziness so make sure it didn’t get lost and forgotten because this has turned into one of my go-to weeknight meals. It’s so easy to throw together and better yet is cooked in a single cast iron pan.
In other news, starting tomorrow Bob and I are embarking on a journey known as Whole30. While I feel like I make pretty good decisions when it comes to what I eat, sometimes I have serious sugar cravings and I’m curious to see if cutting it out for 30 days will help me control that a little more. Never fear, I will still be posting my regular sugar-ness on here. I may have stock piled a few recipes in preparation ;-).
Three years ago: Mini Pistachio Cupcakes
Four years ago: Chocolate Cake Ball Stuffed Oreo Pudding Cookies
LEMON-ROSEMARY CHICKEN & POTATOES
Serves 4
Ingredients:
LEMON SAUCE
3 Tbsp olive oil
2 Tbsp fresh lemon juice (from about 1 lemon)
1 lemon, sliced
2 garlic cloves, minced
1-1/2 Tbsp fresh rosemary leaves
1 tsp salt
1 tsp ground black pepper
CHICKEN
2 Tbsp olive oil
2 lb. boneless, skinless chicken breasts
1 lb. small potatoes, quartered
Directions:
- Preheat oven to 450°F. Stir together the 8 ingredients for the lemon sauce in a medium bowl.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Season chicken with salt and pepper, place in pan, and cook 9-10 minutes or until chicken is browned. Flip over chicken, add potatoes, and pour lemon mixture over the top.
- Cover (with a heat-proof lid or foil), and bake for 45-50 minutes or until chicken is done and potatoes are fork-tender. Serve chicken with sauce and your favorite green vegetable.
Source: Adapted from My Recipes.
3 comments
You know, Erin, I think you are posting recipes that will enable me to use my new enameled cast iron pans that I got for Christmas (one of which I asked for so I could do your white lasagna with butternut squash and kale).j Actually, that lasagna recipe is on my menu plan for this week, as is a recipe to use the dutch oven I got. I’ll be interested to hear how your Whole 30 goes. I read a book on it, but I’m not sure I’m ready to do something that drastic, especially since my husband would most likely not be happy with it. Hope it goes well for you.
Yay! I look forward to hearing your feedback. As for Whole30, I’ll try to post updates and any recipes that were particularly awesome. Just went grocery shopping for the week and am excited to make everything! (We’ll see how excited I am after a week of no dairy or sugar)