Healthy Skillet Rosemary Chicken

November 1, 2018
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I used to LOVE this recipe that I got from the Food Network… Skillet Rosemary Chicken. It’s actually not unhealthy, it’s just not as healthy as I would like it to be. It’s also more expensive to make that I want to spend.

The original recipe calls for bone-in chicken breasts, which are great BUT can be more expensive & sometimes harder to get. What I like to do is get a whole organic chicken and have the butcher cut it up into pieces for me. The nice thing about this is you get the “extras” like the back and gizzards that you can make stock from!

Also, I LOVE to make this dinner one night and chicken noodle soup the next. It’s a dinner that keeps on giving. I use the leftover chicken & the stock I made to make the soup. Check out that recipe HERE!

So as I like to do, I tweaked it to make it perfectly “Clean Eating” & still totally delicious. I hope your family loves it as much as we do!

3 small sweet potatoes, peeled & cubed into 1 inch dice

2 sprigs fresh rosemary + 1-2 Tablespoons leaves, chopped

3 cloves Garlic, minced

Juice of two lemons

2 Tablespoons Olive Oil

1 whole Chicken cut up (see note above)

10 ounces cremini mushrooms, halved

  1. Preheat the oven to 450º.

  2. Peel & dice the sweet potatoes. Half the mushrooms.

  3. Put them in a pot of cold water & cook until tender. About 8 minutes. Drain when done.

  4. While the potatoes are cooking, chop the rosemary leaves, mince the garlic & juice the lemons.

  5. Add the olive oil, juice of one lemon, chopped rosemary leaves & garlic to a bowl big enough to fit the chicken in.

  6. Add the chicken and cover it with the marinade.

  7. Heat a skillet that can go into the over over medium-high heat. Once hot, add the chicken, skin-side down. You might have to do this in batches so you don’t over-crowd the pan.

  8. You are looking to brown the skin. Remember, if it’s hard to remove the chicken from the pan (i.e. the skin is stuck), it’s probably not browned enough yet. It should take about 3-5 minutes.

  9. Once all the chicken is browned. Turn off the burner, set the chicken to the side, add the drained potatoes & mushrooms to the skillet. You can also add the rest of the marinade to the skillet. Top with the chicken pieces, skin side up & the juice of one lemon.

  10. Place the skillet in the oven uncovered for 20-25 minutes, until the chicken is at 165º and the juices run clear.

  11. Enjoy!

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