Rosemary Chicken

Look enticing? Well it should! This dish was a fun zesty treat! A friend of mine tried this, I changed a few things, but it still turned out great!

3/4 lb red skinned potatoes (halved or quartered depending on size)

salt

2 sprigs fresh Rosemary

1 clove minced garlic

Pinch of red pepper flakes

Juice of 2 lemons (reserve squeezed halves)

2 Tbs. extra virgin olive oil

4 boneless skinless chicken breasts (I filleted them so they would cook faster)

chopped fresh mushrooms

Preheat oven to 450. Boil potatoes in saucepan with salt. Cook until tender. Drain and set aside.

Mix garlic, red pepper flakes, juice of one lemon and olive oil. Add chicken and turn to coat.

In a COVERED skillet over medium heat cook the chicken until lightly browned.

Transfer chicken to a 9x13 pan, add mushrooms and potatoes. Drizzle with the juice of the remaining lemon. Add rosemary sprigs and lemon halves. Cook uncovered in oven for about 8-10 min. or until chicken is completely cooked.

*Optional* I topped it with some shredded italian cheese, which of course, tasted great!!