Skillet Rosemary Chicken
Well well well. It’s been a while, no? I have enjoyed my break from blogging, but I’ve also missed you guys in a way too. Striking a balance with blogging is hard – it’s the proverbial goldfish, or mushroom . . . will grow to fill whatever space you give it in your life. And if you happen to be a type-A overachiever who hates a half-way job like someone we know, well, then, you’re just sunk.
Not blogging has really brought the joy back to cooking for me. I never found it a drag, per se, but relieving the pressure of taking notes and pics and posting has left me feeling more relaxed and creative in the kitchen. And that’s why I started cooking in the first place.
I’ve also been up to so much fitness and diet-wise, that I feel like I want to update you all on that, too . . . so stay tuned. In the meantime, try out this terrific and super-fast Rosemary Chicken recipe I made the other night. Let me know what you think about this new recipe formatting plugin I’ve found – EasyRecipe. Note that you can print the recipe from within the box – handy!
- 4 boneless, skinless chicken breast halves (~4-6 oz. each)
- 2 t. dried rosemary, crushed
- 1 lemon, cut into quarters
- 1 c. chicken broth
- 1 T. coconut oil
- 2 t. granulated onion
- 2 t. granulated garlic
- 1 t. sea salt
- ¼ t. turmeric
- Freshly ground pepper to taste
- Preheat oven to 400-degrees.
- Sprinkle spices on both sides of chicken.
- Heat oil in large, oven proof skillet over medium high heat (cast iron was MADE for this stuff!). Add chicken to pan and brown on both sides. Remove from heat.
- Squeeze lemon quarters over chicken and place lemon rinds around the chicken. Place sprigs of rosemary around the chicken in the pan. Pour broth over chicken.
- Place entire skillet into hot oven, uncovered. Bake for about 20 minutes or until no longer pink.
© 2013, Sarah. All rights reserved.