Whole 30 - Day 5: Lemon Rosemary Chicken

This recipe is similar to my Herbed Lemon and Garlic Roast Chicken, but sautéed in a cast iron pan first.  Of course, the bread is omitted for this, in order to be Whole 30 compliant, as well.  I love cooking on cast iron.  Once your pan is seasoned just right, it is glorious to cook on.

I make this sometimes with sweet potatoes and sometimes with red potatoes.  When I am doing a Whole 30, I get a bit burned out on sweet potatoes, so I tend to use more red potatoes, as I don't seem to get as tired of them.  My  family prefers them in dishes like this one.  So, feel free to use either.

Ingredients

1. 1/4 cup olive oil
2. 4 chicken breasts
3. 6 med red potatoes, cubed
4. 1 large lemon, squeezed
5. 1 large lemon, quartered or sliced
6. 2 large sprigs of rosemary, stems removed and roughly chopped
7. 5 garlic peeled cloves, smashed with the side of the blade of a chef’s knife, and roughly chopped. **If you take an unpeeled garlic clove and smash it with the side of a chef’s knife, the peel will come right off.  Pressing garlic through a press wastes some of the clove and doesn’t bring about the best flavor, IMHO;
8. Salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners.
3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken breast sides down in the pan. Add the cubed potatoes, and cook in pan/skillet for 4-5 minutes or until the chicken is browned.
4. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons.
5. Bake at 400 degrees for 30-35 minutes, or until the chicken is done.