Skillet Rosemary Chicken - Recipe from Price Chopper
Skillet Rosemary Chicken
Split chicken breast coated in a light marinade that includes fresh rosemary, lemon juice and garlic. A perfect dinner meal to make in your cast iron skillet.
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Split chicken breast coated in a light marinade that includes fresh rosemary, lemon juice and garlic. A perfect dinner meal to make in your cast iron skillet.
- Preheat the oven to 450℉. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes 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 1 lemon and the olive oil. Add the chicken and turn to coat.
- 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 and add potatoes to the skillet and drizzle with the juice of the remaining lemon.
- 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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