Orange Rosemary Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 skinless, boneless Chicken breasts1 can whole white potatoes, halved1 Tbsp rosemary1 clove garlicJuice of 2 oranges (squeezed halves reserved)1 tbsp EVOO2 tsp salt
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. 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.
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.
Nutritional Info Amount Per Serving
- Calories: 389.4
- Total Fat: 9.9 g
- Cholesterol: 136.9 mg
- Sodium: 1,579.2 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.8 g
- Protein: 55.7 g
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