Orange Rosemary ChickenSubmitted by: KATHYHARRIOTT1
4 skinless, boneless Chicken breasts
1 can whole white potatoes, halved
1 Tbsp rosemary
1 clove garlic
Juice of 2 oranges (squeezed halves reserved)
1 tbsp EVOO
2 tsp salt
Pile the rosemary leaves, garlic, 2 tsp. salt 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 and 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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KATHYHARRIOTT1.