Lemon Rosemary Chicken Skillet

At long last warmer weather is here, and the sun has decided to shine enough to allow me to plant the herb garden I've been itching all winter to have.  So, in celebration of not having to pay upwards of $5 every time I need some fresh herbs, I decided to cook something "herby"!  Technically, this recipe could and should feed 4, but my boyfriend and I both love chicken so much we each had 2 hearty pieces to ourselves.  Plus with a 4 pack of chicken breasts on sale for $2, how could we not?!

Ingredients:

• 3/4 pound small red-skinned potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 tablespoon leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

Directions:

Preheat the oven to 450. 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 teaspoons 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. 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, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and 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 and the skin is crisp, 20 to 25 minutes.

*This dish has an estimated 415 calories per serving, which is not bad for a delicious home cooked meal!