Chicken with lemon, rosemary and potatoes

Lemon and Rosemary
Lemon and Rosemary


Adapted from foodnetwork skillet chicken

This makes a quick weekday meal. My husband loves the taste of the Paris, France Market roasted chicken and this is pretty close given the short time it takes to prepare and get on the table.

3/4 pound small potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Juice of 2 lemons (save lemon halves)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

Preheat the oven to 450. Poke potatoes with a fork and stick in microwave for about 3-5 minutes until tender, once cooled slice in half and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of the lemons and the olive oil. Add the chicken and turn to coat (reserve the marinade for next step)

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. Turn the chicken; add the potatoes to the skillet and drizzle with the remaining lemon marinade.

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.


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