Lemon and Rosemary Chicken

By McCarleyRHLAC

Servings: 4

Serving Size: 1 chicken breast + 2 potatoes

Calories: 285

Fat: 4.5 g

Carbs: 54 g

Fiber: 4 g

Protein: 30 g

Old Points: 5.3 pts

Points+: 9 pts

Ingredients

• 4 skinless, boneless chicken breasts
• 3/4 pound small red-skinned potatoes, halved
• 2 sprigs fresh rosemary, plus 1 Tbsp leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 1 Tbsp extra-virgin olive oil
• 2 tsp. salt

Preparation

Step 1

Preheat oven to 450 degrees F. 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 tsp. 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, cover and cook until browned, about 5 minutes. Turn the chicken; 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, about 25 minutes.