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
  1. Preheat the oven to 450 degrees F.
  2. Bring a pot of water to boil, add potatoes, and boil for 10 minutes.
  3. Drain and set aside to cool.
  4. 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.
  5. Heat a cast iron skillet over medium heat.
  6. Peel the potatoes and cut them into wedges. Set aside.
  7. Once hot, add the chicken breast skin-side-down and cook for 5 minutes (until browned).
  8. Flip the chicken and add the carrots and potatoes around it.
  9. Squeeze the remaining juice from the lemon over the chicken and vegetables, and cut the lemon into three slices.
  10. Sprinkle pepper over the chicken and vegetables.
  11. 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