Skillet Rosemary Chicken

Photo source: Antonis Achilleos for The Food Network

"Split chicken breasts cook beautifully alongside potatoes and cremini mushrooms in this deliciously simple skillet dinner. Browning the breasts first on the stovetop makes for crispy skin, while a final roast in the oven cooks them evenly for the juiciest results. Rosemary sprigs and lemon halves roasted alongside the chicken and vegetables add depth of flavor and irresistible aroma."  Comment from The Food Network

Chicken . . . so versatile . . . yet the question always remains . . .

What to do with chicken that is new and appealing?

It is during these "bored of food" times that I have found some of my favorite recipes. Looks like this time my search for new recipes has a real winner.

The compliment of rosemary with chicken has always produced delicious results with my roast chicken that I stuff with rosemary, lemons, onion and garlic. The simplicity of cooking these simple ingredients in a skillet sounds like a great idea to use with the bagged frozen chicken tenderloins (skinless and boneless) that I love to use since they require no cleaning and I don't like chicken skin.

My spin on this recipe will be to make it stir-fry style,

with the chicken tenderloins cut into bite sized pieces,

served over white rice.

Click here to go to the Food Network recipe page.

Lemon-Rosemary Roasted Chicken Thighs with Potatoes

Baking with rosemary fills the house with a delicious aroma.  I always use rosemary when making a roast chicken and sometimes pork.

First of all, several changes I'd make . . . use boneless chicken tenderloins.  It looks kind of dry and one of the commenters mentioned that she doubles the recipe for the dressing . . . I can see why.  Also, I would dice the potatoes and steam in the microwave for about 5 or 6 minutes before baking in the oven.  It is something I do to ensure crispier potatoes that are always tender and fluffy inside.

This is one of those recipes that is a fairly quick prep and the oven does most of the work!

Recipe and Photo Source:  Rachael Ray

Ingredients

1/4 cup olive oil
2 lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice) and 1 thinly sliced
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 pounds red potatoes, cut into 1-inch cubes
1 1/2 pounds bone-in, skin-on chicken thighs
4 sprigs fresh rosemary

Directions

Preheat the oven to 425 degrees . 

Whisk the olive oil, lemon zest and juice, mustard and garlic in a small bowl and season with salt and pepper.

Toss the potatoes, chicken, rosemary and sliced lemon with the dressing in a rimmed baking dish. Season. 

Arrange the potato mixture and chicken, skin side up, in a single layer.

Roast, about 35 to 40 minutes, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through.