One-Pot Lemon Rosemary Chicken Recipe

Happy Monday, lovelies! I hope you all had a wonderful weekend. Ours was relaxed and lovely — the weather was gorgeous, the Caps won their home opener, and we even took Oliver to the dog park. I meant to share photos, but I forgot to charge my camera. Even so, I managed to spend some time in the kitchen and made an unbelievably good dinner that I have to recommend to you.

This is Lemon and Rosemary Chicken — a simple, flavorful one-skillet meal that became an instant favorite. The recipe was adapted from Food Network and was sent to me by Chris’s mom. The combination of bright lemon, fragrant rosemary and tender chicken is just right. Everything cooks in a single skillet, so cleanup is easy and the kitchen smells amazing while it roasts. I used boneless, skinless chicken breasts to reduce fat and calories and still found the dish juicy and satisfying; if you prefer, use bone-in or skin-on breasts for a richer flavor.

RECIPE

One Pot Lemon-Rosemary Chicken

Recipe adapted from Food Network

Yield: 4 servings

Ingredients

4 skinless, boneless chicken breasts
3/4 pound small red-skinned potatoes, halved
2 sprigs fresh rosemary, plus 1 Tbsp leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (reserve squeezeds halves for the pan)
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 saucepan, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat. Cook until tender, about 8 minutes. Drain and set aside.
On a cutting board, pile the rosemary leaves, smashed garlic, 2 teaspoons sea salt, and the red pepper flakes. Finely mince and press them together into a coarse paste with a large knife. Transfer the paste to a bowl and stir in the juice of 1 lemon and the olive oil. Add the chicken breasts and turn to coat thoroughly in the mixture.
Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Add the marinated chicken and sear, covered, until browned on the bottom, about 5 minutes.
Flip the chicken, nestle the cooked potatoes around it, and drizzle the potatoes with the juice of the remaining lemon. Add the rosemary sprigs and the used lemon halves to the skillet. Transfer the skillet to the preheated oven and roast, uncovered, until the chicken is cooked through and juices run clear, about 25 minutes.

Notes

Serving size: 1 chicken breast + 2 potatoes • Calories: 419 • Fat: 7 g • Carbs: 54.3 g • Fiber: 5 g • Protein: 33.1 g • WW Points+: 9 pts

Tips & Variations

• If you prefer more browning and extra flavor, use chicken breasts with skin on, or use bone-in pieces; adjust roasting time as needed. 
• Swap red potatoes for baby Yukon golds or fingerlings if you like a creamier texture. 
• Add a handful of green beans or halved cherry tomatoes to the skillet in the last 10–12 minutes of roasting for an easy one-pan vegetable addition. 
• For a deeper lemon flavor, add grated lemon zest to the rosemary-garlic paste. 
• Make sure to use an oven-safe skillet so you can finish the dish in the oven without transferring to another dish.

Make-Ahead & Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to preserve the chicken’s juiciness. This dish also reheats well for packed lunches.