Lemon Rosemary Chicken is a new favorite recipe. I love rosemary with chicken anyway so I knew this would be a winner! The potatoes also roasted beautifully and complimented the chicken and sauce nicely. I served this dish with my slow cooked green beans: http://wp.me/p1okPt-sj
The leftovers were wonderful resulting in a fabulous chicken, pesto sandwich (see pesto recipe post of 10/19/12): http://wp.me/p1okPt-v9.
Lemon and Rosemary Chicken
4 skinless, boneless chicken breasts
3/4 pound potatoes (small red-skinned) or large cubed potatoes
2 sprigs fresh rosemary, plus 1 tablespoon rosemary leaves
1 clove smashed garlic
pinch red pepper flakes
juice of 2 lemons (reserve the squeezed half lemons)
1 tablespoon olive oil
2 teaspoons salt
Preheat oven to 450 degrees. Cover the potatoes with cold water in a saucepan and salt the water. Bring the potatoes to a boil over medium-high heat and cook until tender; 8-12 minutes. Drain and set aside.
Place the rosemary leaves, garlic, red pepper flakes and salt on a cutting board. Mine and mash the ingredients until a paste-like mixture. Transfer to a bowl. Stir in the juice of 1 lemon and olive oil. Coat the chicken breasts in this mixture.
Heat a large, heavy skillet over medium high heat. Add the chicken , cover and cook until browned. Turn the chicken and brown the other side. Add the potatoes to the chicken and drizzle with the juice of the 2nd lemon and any remaining paste. Add the rosemary sprigs and the squeeze lemon halve to the skillet.
Place skillet in preheated oven and roast, uncovered until the chicken is thoroughly cooked, about 30 minutes.
Adapted from eatyourselfskinny Lemon and Rosemary Chicken