I love dinners that fit all into one dish. It makes my life so much easier, not to mention it’s easy to clean up.
Recently, I tried rosemary chicken with potatoes and of course, it was all in one dish. For the full recipe, click here. In the meantime, my version…
My main ingredients: chicken,garlic, rosemary, lemon juice, kosher salt, olive oil & red pepper flakes. The recipe lists mushrooms but, I decided against it.
This is me in the process of making a “paste”, using kosher salt, garlic, rosemary & red pepper flakes. Chopping, mincing & mashing…my knife and I definitely got better acquainted after this step…
Once everything is chopped and minced, add it to a bowl and add lemon juice & olive oil. Take each chicken breast and coat in the olive oil mixture.
** I did preseason the chicken beforehand, only with black pepper and a few dashes of cumin**
AAdd the chicken to a skillet (I used my cast iron skillet, easy to transport straight to the oven). Brown the chicken a bit first…you’ll see, I used thin chicken breasts, mainly because it’s all I had in the freezer!
Once the chicken is browned, flip it over and add the potatoes (and mushrooms, if you decide to use them). Add it to the oven (preheated to 450) and bake about 20 minutes.
Viola! Deliciousness. I was a bit worried about lack of flavor but there was a great balance of flavors between the rosemary & kosher salt. The lemons add a bit of color to the dish and it looked so pretty sitting on my counter.
Definitely an easy dish…
