And the potatoes were great too! They absorbed a lot of the flavor, were soft but not mushy, and some had a nice crisp side without being burned. The only change I would make next time is to specifically salt the potatoes after boiling but before putting with the chicken because they needed more salt than the rest of the dish (not a big deal, I just salted the potatoes on my plate).
Oh, and if any of you are counting along at home, including the potatoes and crispy chicken skin, this meal is only around 415 calories. We added asparagus to that, and we were set.
- 3/4 pound small red-skinned
- 2 sprigs fresh , plus 1 tablespoon leaves
- 1 garlic, smashed
- of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, bone-in breasts (6 to 8 ounces each)
Preheat the oven to 450. Cover the potatoes with cold water in aand salt the water. Bring to a over medium-high heat and cook until tender, about 8 minutes; and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, thenand into a paste using a large knife. *note- this cannot be done in a food processor- I tried* 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
Add the rosemary sprigs and the squeezed lemon halves to the skillet/cookie sheet; transfer to the oven and, uncovered, until the chicken is cooked through and the skin is , 20 to 25 minutes.