4 chicken breasts, washed and patted dry
6 small red potatoes, peeled and cut in quarters
1-2 cloves of minced garlic cloves
1-2 tsp of red pepper flakes
3 tbsp of olive oil
1 package of fresh mushrooms – precut is best
4 sprigs of rosemary
2 tbsp of rosemary flakes – chopped
salt to taste
Preheat oven to 400 degrees
Boil the potatoes in water for 10-15 min, until soft.
Take a cast iron skillet and pour some olive oil into it and heat.
In a mixing bowl add the olive oil, minced garlic, chopped rosemary flakes and juice of 2 lemons (remove the seeds). Take the chicken breasts and press them into the mixture one at a time
Place each breast in the skillet, cook on each side for approximately 4 minutes, covered.
Drain the potatoes and add them to the skillet, along with the mushrooms, squeeze the remaining lemon juice over the ingredients in the skillet, place one rosemary sprig on each breast, and place skillet in oven for 20 mins, until cooked.
Serve with a nice mixed salad and veggie, if you like! Enjoy –