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Homemade One Pot Lemon-Rosemary Chicken photo

One Pot Lemon-Rosemary Chicken

Tender chicken and red potatoes roasted together with bright lemon and aromatic rosemary for an easy one-pan dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Large saucepan
  • Cutting Board
  • Chef’s knife
  • Mixing Bowl
  • large cast-iron skillet or ovenproof skillet
  • Oven

Ingredients
  

  • 4 skinless boneless chicken breasts
  • 3/4 pound small red-skinned potatoes halved
  • 2 sprigs fresh rosemary whole sprigs (plus 1 tablespoon leaves)
  • 1 clove garlic smashed
  • pinch red pepper flakes
  • 2 lemons juice of both; halves reserved and squeezed
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp sea salt

Instructions
 

  • Preheat the oven to 450°F (230°C).
  • Place the halved potatoes in a large saucepan and cover with cold water. Add a pinch of salt, bring to a boil over medium-high heat, and cook until just tender, about 8 minutes. Drain and set aside.
  • On a cutting board, strip about 1 tablespoon of rosemary leaves from the sprigs and pile them with the smashed garlic, 2 teaspoons sea salt, and the red pepper flakes. Mince and mash them together with a knife to form a coarse paste.
  • Transfer the paste to a bowl, stir in the juice of 1 lemon and the olive oil, then add the chicken breasts and turn to coat evenly with the mixture.
  • Heat a large cast-iron or ovenproof skillet over medium-high heat. Add the chicken and cook, covered, until browned on the first side, about 5 minutes.
  • Turn the chicken. Add the par-cooked potatoes to the skillet and drizzle with the juice of the remaining lemon. Tuck the remaining rosemary sprigs and the squeezed lemon halves into the skillet around the chicken.
  • Transfer the skillet to the preheated oven and roast uncovered until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 25 minutes.
  • Remove from the oven and let rest briefly before serving.

Notes

  • Par-cook the potatoes so they finish roasting with the chicken.
  • Reserve and squeeze lemon halves into the pan for extra flavor.
  • Use a heavy ovenproof skillet for best browning and transfer to the oven safely.