Easy Lemon-Rosemary Skillet Chicken
One pan, minimal ingredients and no fuss. Be still my food-loving heart.
Cast iron dinners are my saving grace when I am in a bind! Easy, one pan magic that takes no time at all to prepare. And the possibilities are pretty much endless for what you can make in a cast iron pan. A little bit ago I also did this delicious chicken skillet recipe!
If you’re a fan of savory crispy potatoes, a splash of citrus flavor & rosemary, tender chicken, and an oh-so-delicious lemon sauce that coats the base of the pan, than this recipe could be your best friend.
Serve this on top of quinoa or rice with a side of your favorite greens!
- 4 boneless-skinless chicken thighs
- 1 lb red potatoes
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 tbsp honey
- 3 tbsp olive oil
- 1 tbsp fresh rosemary chopped + sprigs to roast
- 2 garlic cloves minced
- salt & pepper
Preheat oven to 425F. To soften potatoes, pop them into the microwave for 1-2 minutes. Let them cool and cut them into fourths. In a small bowl, toss potatoes in a drizzle of olive oil with salt and pepper. Lay potatoes in cast iron skillet.
Crack salt and pepper over chicken thighs and arrange chicken in skillet with potatoes. In another bowl, whisk lemon zest & juice, olive oil, mustard, honey and chopped fresh rosemary together.
Pour mixture evenly over chicken thighs and garnish with a few fresh rosemary sprigs. Roast chicken and potatoes for 35-40 minutes in the oven or until chicken is cooked through. I broil mine for the last 1-2 minutes to char the chicken a little (totally optional). Remove skillet from oven carefully and serve chicken on top of rice or quinoa. Enjoy! ♥