Skillet Rosemary Chicken
 
Prep time
Cook time
Total time
 
This is SO easy and really tasty. Your kitchen will smell fantastic. And don't discard the sweet, syrupy baked lemon quarters, serve them alongside your chicken and smear some of their goodness onto bites. This is great served with rice pilaf alongside and of course, a veg or two!
Author:
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 400-degrees.
  2. Sprinkle spices on both sides of chicken.
  3. 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.
  4. 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.
  5. Place entire skillet into hot oven, uncovered. Bake for about 20 minutes or until no longer pink.
Recipe by Semi-Sweet at https://www.semisweetonline.com/2013/03/04/skillet-rosemary-chicken/