Skillet Rosemary Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 379.1
- Total Fat: 21.2 g
- Cholesterol: 140.0 mg
- Sodium: 374.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.6 g
- Protein: 43.4 g
View full nutritional breakdown of Skillet Rosemary Chicken calories by ingredient
Introduction
Gluten / Dairy / Soy / Egg Free Gluten / Dairy / Soy / Egg FreeNumber of Servings: 4
Ingredients
-
1 dash Pepper, black
2 tsp Onion powder
.25 tsp Turmeric, ground
28 oz Just Bare Chicken, Bone-In Split Chicken Breasts
1 tbsp Coconut Oil
1 fruit without seeds Lemons
4 tsp Rosemary, dried
4 clove Garlic
2.6 serving Baby Bella Mushrooms (3 oz)
1 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
.5 tsp MORTON® Coarse Kosher Salt (by HEALTHYLIVN4ME)
Tips
Original recipe calls for 4 rosemary sprigs that you place around chicken but if you don't have sprigs, use dried rosemary.
Directions
1. Preheat oven to 400F.
2. Sprinkle salt, pepper, onion and turmeric over chicken pieces.
3. Heat oil in large cast iron skillet over medium-high heat. Add chicken to pan and brown on both sides. Remove pan from heat.
4. Squeeze lemon over chicken and place lemon rinds and sprinkle rosemary over chicken.
5. Add garlic, mushrooms and broth to pan.
6. Place skillet, uncovered, into hot oven. Bake 30-40 mins or until no longer pink and juices run clear.
Serving Size: 4 equal servings
2. Sprinkle salt, pepper, onion and turmeric over chicken pieces.
3. Heat oil in large cast iron skillet over medium-high heat. Add chicken to pan and brown on both sides. Remove pan from heat.
4. Squeeze lemon over chicken and place lemon rinds and sprinkle rosemary over chicken.
5. Add garlic, mushrooms and broth to pan.
6. Place skillet, uncovered, into hot oven. Bake 30-40 mins or until no longer pink and juices run clear.
Serving Size: 4 equal servings