1 month!

Today we have been married 1 month! I know that seems like a silly anniversary but as a newlywed it is exciting. Time has flown and to be quite honest being married doesn't seem any different than beforehand. Except of course all of the paperwork to change my name! Jason was sweet enough to bring home some flowers for me and luckily we hadn't packed all of the vases. This is one busy week for us. today is 1 month of marriage, tomorrow we close on our house and Wednesday is Jason's birthday!

So before we packed all of the pots and pans and dishes I wanted to make a home made dinner I knew he would love. There are 2 things I know Jason loves, the first being chicken (that was all he ate when we first met) and the second is lemon anything. This dinner covers both bases.

I must say while delicious it did take a bit of juggling and a few pans. After cutting the potatoes and putting them in a saucepan you can make the mixture for the chicken and get it in the pan while you wait for the potatoes to boil. I used a small saucepan causing them to take longer because they were on top of each other. But they all cooked like they should. The lemon and rosemary are such a great bright flavor combination that you can't go wrong with.

Lemon and Rosemary Chicken

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 (squeezed halves reserved)

1 Tbsp extra-virgin olive oil

2 tsp. salt

 

Directions: 

Preheat oven to 450 degrees F.  Cover the potatoes with cold water in a saucepan and salt the water.  Bring to a boil over medium-high heat and cook until tender, about 8 minutes.  Drain and set aside.

Pile the rosemary leaves, garlic, 2 tsp. salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.  Transfer the paste to a bowl and stir in the juice of 1 lemon and the olive oil.  Add the chicken and turn to coat.

 

Heat a large cast-iron skillet over medium-high heat.  Add the chicken, cover and cook until browned, about 5 minutes.  Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining lemon.  Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.

 

Be extremely careful when removing the pan from the oven as the handle will be hot! I had to learn this the hard way and grabbed the handle once on the counter to serve..ouch! 

You can serve this with a green vegetable or just enjoy it as is.

 

Source: Eat Yourself Skinny