Roasted Rosemary Garlic-Lemon-Chili Chicken

Finger-lickin'-good. That would be my slogan for this chicken recipe, had it not been trademarked by Kentucky Fried Chicken years ago. All that to say, this recipe makes by far one of the tastiest chicken and potato dishes I've ever tasted. It's that good. Last night, when Ken and I practically licked our plates clean, I thought to myself, "Wow, it sure makes a difference in cooking when I use a cast iron skillet...when I incorporate a little heat (i.e. pepper flakes)...when the chicken is free range and grain fed...and when I sear and then roast in cooking." Yes, that's a lot to think about and I hope you will find that this recipe is one of those that is worth serving to guests, and on special occasions, and when you just need an evening pick-me-up.

Enjoy!

Rosemary Roasted Garlic-Lemon-Chili Chicken

Adapted from Food Network Magazine

Serves 4

Ingredients:

4-5 small red-skinned potatoes, halved, or quartered if large

2 teaspoons salt

4 tablespoons fresh rosemary or 1 ½-2 tablespoons dried)

5 cloves garlic, finely chopped and partially mashed

2-3 teaspoons pepper flakes (depending on heat preference)

Juice of 2 lemons (squeezed halves reserved)

2-3 tablespoons extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each) or 1/2 of a medium chicken

1 cup baby carrots

Rosemary sprigs for garnish while baking (optional)

Directions:

Preheat the oven to 450 degrees. Heat your cast iron skillet over medium heat. Add 1-2 tablespoons of olive oil and when oil is warmed, carefully add the potatoes and cook for 6-8 minutes until skins and outside of potatoes are crisp but the inside is still firm. Remove from pan and set both potatoes and empty pan aside.

Meanwhile, pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a chunky paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and 1 tablespoon of the olive oil. Add the chicken and turn to coat.

Return the cast iron skillet to the burner and heat over medium-high heat. When hot, add the remaining 1 tablespoon of olive oil and then chicken, skin-side down. Cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the potatoes and carrots to the skillet and drizzle with the remaining garlic-chili-lemon paste and the juice of the remaining lemon. Cook for 4-5 more minutes, then turn the burner off.

Slice the leftover lemons into circles and add to the skillet, along with the rosemary sprigs, arranged artfully (optional).  Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.