Tuesday, September 4, 2012

Lemon Rosemary Chicken

I made this a few nights ago and it warranted a compliment from Mr C! (He eats pretty much everything, but seldom offers compliments.)

Chicken breasts (I used boneless, skinless)
Potatoes (Pre boil whole potatoes until ALMOST done)
Whole lemons (I actually used limes because I didn't have fresh lemons.)
Fresh Rosemary
fresh garlic, peeled
olive or coconut oil
slivered onion, if desired

On your cutting board, mince garlic and a sprig of rosemary. (My sprig was about 3" long)
Add a teaspoon of "whole salt" (I used Himalayan Pink Salt) (Yes, regular salt will work fine).

Smash the garlic, rosemary and salt together. Put this all into a bowl and add about 1/4 cup of your oil. I used coconut oil, but the original recipe called for olive oil.

Add the juice of one lemon and a bit of the zest into the oil and herb mixture.

Roll your chicken breasts in the oil to coat, and dump the whole bowl of seasoning, oil, and chicken into a large cast iron (or oven safe) skillet.  Lightly brown the chicken on both sides.

While the chicken is browning, cut your boiled potatoes into large pieces. (Quarter or eighths or such). Add the potatoes to the skillet and roll to coat in oil. (I added some onion slices because I had them on hand and thought it sounded good)

Drizzle with more lemon juice. (I used bottled, but fresh is better if you have it.) Top with another whole sprig of rosemary or two (for appearance as well as flavor.)
The original recipe added the squeezed out lemon halves into the skillet. I did not.)
Place in the oven at 350* for 25 minutes, or until the chicken is cooked through and the potatoes are browning.

This was REALLY good!