Skillet Rosemary Chicken

By taniaf

Ingredients

• 3/4 lb small red potatoes, halved
• salt
• 2 sprigs fresh rosemary, plus 1 tbsp leaves
• 1 clove garlic, smashed
• red pepper flakes
• juice of 1 lemon
• 2 tbsp olive oil
• 4 chicken breasts

Details

Servings 4

Preparation

Step 1

Preheat oven to 450. Cover the potatoes with cold water in a saucepan and salt and water. Bring to a boil over medium heat and cook until tender, 8 minutes. Drain and set aside.
Put rosemary leaves, garlic, 2 tsp salt and pinch red pepper flakes on a cutting board. Mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in lemon juice and olive oil. Add chicken and turn to coat.
Heat a large skillet over medium. Add the chicken, cover and cook until browned, 5 minutes. Turn the chicken, add potatoes to skillet and drizzle with more olive oil. Add rosemary sprigs to the skillet, transfer to the oven and roast, uncovered, until chicken is cooked through, 15-20 minutes.