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
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
2 Tbsp olive oil
2 lb. boneless, skinless chicken breasts
1 lb. small potatoes, quartered
- 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.