Skillet Lemon Rosemary Chicken with Potatoes
Lemon and rosemary are classic seasonings that complement the flavors of chicken to make a robust, delicious meal. As the lemon and rosemary cooks with the spiralized potatoes and brussels sprouts, everything cooks to juicy perfection for a flavor burst in every bite.
If you want to use bone-in, skin-on chicken thighs (which I recommend if you love that crispy skin), just cook at 450 degrees for an extra 5 or so minutes. I love boneless chicken thighs, because they’re easier to eat and great for feeding a family – no worrying about bones or taking off the skin.
The spiralized potatoes absorb the flavors of the chicken and cook to perfection. Plus, spiralized potatoes are more fun to eat! And the best part? Easy cleanup! One pan dishes are my favorite, because they’re great to serve on an easy weeknight and you spend less time in the kitchen (cleaning) and more time with your family.
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Nutritional Information & Recipe
Skillet Lemon Rosemary Chicken with Potatoes
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 small or 1 large lemons halved, juiced and halves reserved
- 1 tablespoon rosemary leaves chopped + 2 rosemary sprigs
- 2 large garlic cloves pressed and chopped
- ¼ teaspoon red pepper flakes
- 1.75 pounds boneless skinless chicken breasts
- salt and pepper
- 4 cups brussels sprouts sliced
- 1.25 pound small red potatoes Blade D, noodles trimmed
- to garnish: chopped parsley
Instructions
- Preheat the oven to 425 degrees. In a small mixing bowl or dressing shaker, add the olive oil, lemon juice, chopped rosemary, garlic, and red pepper flakes. In a medium bowl, pour in half the marinade and add the chicken, season generously with salt and pepper and toss to coat the chicken in the seasonings.
- Heat a large oven-safe (cast-iron or other) skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Flip the chicken and add the Brussels sprouts and potatoes to the skillet. Toss the potatoes and Brussels sprouts and place the chicken on top of the potatoes and Brussels sprouts. Pour over the remaining marinade over the skillet, along with the rosemary sprigs and used lemons. Transfer the skillet to the oven and let roast, uncovered, for 25 minutes or until chicken is cooked through (no longer pink on the inside.)
- Remove from the oven, garnish with parsley, and serve.
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