Tuesday, December 13, 2011

Rosemary Lemon Chicken

Mmmmm a super easy beyond delicious recipe- that's what I have for you today! Nothing like meat and potatoes to warm you up for winter. I've made this recipe several times since I found it and not only is it amazing the day you make it, it continues to delight as leftovers (for days). It calls for chicken thighs, but you can try and be a little more healthy with breasts, but it won't be nearly as delicious. Check it out:

Rosemary Lemon Chicken (from Minimally Invasive)

1lb small potatoes, halved and microwaved to soften(I used a mixed reds bag)
Kosher salt
2 sprigs rosemary, plus 1 1/2 T leaves
2 cloves garlic, smashed
1/4t cayenne pepper
juice of 2 lemons (save the lemons)
2T extra virgin olive oil
4-6 skin-on, bone-in chicken thighs
10oz mushrooms, halved (I used bella mushrooms)

Preheat oven to 450F.

Dice the rosemary leaves up so that their natural oils and scent are released. In a small bowl or cup, combine the rosemary leaves, garlic, 2t salt, and cayenne. Add the lemon juice and oil, stir to mix fully.

Put the chicken in a skillet and pour the rosemary mixture over the chicken, be sure to coat the chicken fully. Heat over medium-high heat until the skins brown. If you are using a cast-iron skillet, add the mushrooms, potatoes, lemon halves, and rosemary sprigs to the skillet and place in the oven. If you are not using a skillet that can go into the oven (like me), then you can transfer the chicken to a baking dish and add the remaining ingredients to the baking dish and place into the oven. Bake for 20-25 min or until chicken is cooked through.

I enjoyed this with some green beans as well as a salad (be sure to get your greens!)


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