Skillet Rosemary Chicken

3/4 lb. small red-skinned potatoes, quartered
2 sprigs fresh rosemary
1 clove garlic, smashed
pinch of red pepper flakes
juice of two lemons, squeezed halves reserved
2 T extra-virgin olive oil
4 boneless skinless chicken breasts
3 cups green beans, par boiled

Preheat oven to 450 degrees f. Cover 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 redpepper flakes on a cutting board, then mince and mash into paste using large knife. 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, cover and cook until browned, about 5 minutes. Turn the chicken, add the green beans and potatoes to skillet and drizzle with juice of remaining lemon. Add rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and crisp, 20-25 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user PASSIONATECHEF.