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.
