One of my favorite things to make is chicken and I’m always on the search for new and improved recipes that are quick and easy to make while still being healthy. Well I think I found a new favorite. This Lemon and Rosemary Chicken recipe was incredible! The combination of flavors were spot on, the chicken was juicy and your entire meal cooks all in one skillet! Doesn’t get much easier than that! I loved the flavor the potatoes had after roasting in the lemon-rosemary mixture and decided throw the lemons in the pan right along with them. Trust me your kitchen will smell crazy good!
To make this delicious dish even healthier, I chose to cut a ton of fat and calories from the original recipe by using boneless skinless chicken breasts and less oil. I thought they still tasted just as delicious, but feel free to use chicken breasts with their skin for even more flavor! Hope you enjoy this as much as we did!
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Lemon and Rosemary Chicken
- Total Time: 45 minutes
- Yield: 4 1x
Description
This quick and flavorful chicken dish is so easy to make and is packed with so much flavor!
Ingredients
- 4 skinless, boneless chicken breasts
- 3/4 lb (340 g) small red-skinned potatoes, halved
- 2 sprigs fresh rosemary, plus 1 tbsp leaves
- 1 clove garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 tsp. salt
Instructions
- Preheat oven to 450 degrees F.
- Cover the 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 red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.
- Transfer the paste to a bowl and 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 potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 breast + 2 potatoes
- Calories: 285
- Fat: 4.5 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 30 g
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Frequently Asked Questions
Why are the potatoes boiled first before going into the skillet?
The small red-skinned potatoes are covered in cold salted water, brought to a boil, and cooked about 8 minutes until tender before being added to the skillet. This pre-cooking step ensures they’re fully cooked through during the 25-minute oven roast alongside the chicken, without needing to cut them very small or extend the oven time. 
Should I use chicken breasts with or without skin for this recipe?
The article specifically addressed this: the author chose skinless, boneless breasts to cut fat and calories, but notes that skin-on breasts will produce even more flavor. Either works — the lemon-rosemary paste and oven roasting at 450°F give good results with both.
What is the rosemary-garlic paste in step 3 for?
The rosemary leaves, garlic, 2 tsp salt, and red pepper flakes are minced and mashed together on a cutting board into a paste, then combined with the juice of 1 lemon and 1 tbsp olive oil. This paste is the marinade that coats the chicken before it hits the cast-iron skillet, concentrating flavors far more than if the ingredients were added separately.
This recipe will be written down & added to my collection! It was easy to follow & turned out amazing! Everyone at the dinner table kept going on & on about how good it was! I was very surprised how moist the chicken stayed w/ no skin. I didn’t have red potatoes so i used white instead. Awesome recipe! Thanks for sharing!