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.
The leftovers were wonderful resulting in a fabulous chicken, pesto sandwich (see pesto recipe post of 10/19/12).
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. 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
What a delight to get up in the morning, dress and not worry about applying cosmetics or blow-drying my hair. At least that is what I thought until I looked at my pictures when I returned home. YIKES! That is why you are seeing more photos of food and scenery than of me.
I would wander to the dining area in the morning to enjoy a fresh banana (craving one now) and a hot cup of that coffee! I take a moment to soak in the beautiful morning view while my travel buddies wander in, one by one, to convene for breakfast.
This particular morning, we were served wonderful pancakes with fresh jams. My absolute favorite was the banana jam. Again, I wonder how I’ve never tasted banana jam. Genius!
When I returned home, I searched for Banana Jam recipes and found the following recipe in the Jamlady’s cookbook. I made it. I liked it. We served it at daughter Sarah’s bridal shower along with scones and clotted cream. It’s a cherished member of my growing collection of recipes.