DINNER!!! YUMMM!!! Lemon Rosemary Chicken!!
This was a hit!! So delish and easy too.
4 skinless, boneless chicken breasts
3/4 pound small red-skinned potatoes, halved
2 sprigs fresh rosemary,
1 Tbsp rosemary leaves
1 clove garlic, mashed
Pinch of red pepper flakes
Juice of 2 lemons (keep the squeezed halves)
1 Tbsp extra-virgin olive oil 2 tsp. sea salt
Preheat oven to 450. I combined boiled the red potatoes for about 10 minutes. Then I took the rosemary leaves, garlic, salt, and red pepper flakes and chopped it all up and mashed it in a bowl. Then I added the Oil and the lemon juice from 1 lemon. Mix it all together and then pour over the chicken in a medium mixing bowl. Turn and coat the chicken till it is covered in the mixture. Then on a skillet I browned the chicken. Halve the Potatoes, turn the chicken over and then add those to the skillet as well. Cook it all for about 5 to 8 minutes total. Then Transfer it all over to glass baking dish. Squeeze the juice of the other lemon over top the chicken and potatoes and then add in the rosemary springs. I even added an extra dash of rosemary seasoning and some extra lemon juice to give it extra flavor. Add the squeezed lemon halves to the dish and Bake it for about 25 minutes.
We served it with Asparagus.