Cast Iron Rosemary Chicken |
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
- 2 organic bone-in, skin-on chicken breasts (~1 lb)
- 2 tbsp olive oil
- 2 sprigs fresh rosemary (~1 tbsp chopped) + 1-2 sprigs for garnish
- ½ lemon
- 1 clove garlic, minced
- ⅛ tsp red pepper flakes
- ¼ tsp sea salt
- 2 medium russet potatoes
- 2 carrots, peeled and chopped
- ¼ tsp pepper
- Preheat the oven to 450 degrees F.
- Bring a pot of water to boil, add potatoes, and boil for 10 minutes.
- Drain and set aside to cool.
- In a small bowl, combine rosemary, red pepper flakes, garlic, sea salt, olive oil and the juice from the ½ lemon (reserving a little for later) with a fork. Rub all over the chicken breasts.
- Heat a cast iron skillet over medium heat.
- Peel the potatoes and cut them into wedges. Set aside.
- Once hot, add the chicken breast skin-side-down and cook for 5 minutes (until browned).
- Flip the chicken and add the carrots and potatoes around it.
- Squeeze the remaining juice from the lemon over the chicken and vegetables, and cut the lemon into three slices.
- Sprinkle pepper over the chicken and vegetables.
- Add the lemon slices and 1-2 rosemary sprigs around the chicken, then place the skillet in the oven and bake for 20-25 minutes (internal temperature should be at least 165 degrees F).
Makes 2 chicken breasts
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/cast-iron-rosemary-chicken/
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