![DSC_0477_thumb[1]](http://rollingout.com/wp-content/uploads/2013/04/DSC_0477_thumb1.jpg)
Lemon Rosemary Chicken
Recipe by: Eat Yourself Skinny – Kelly
Ingredients:
- 4 skinless, boneless chicken breasts
- 2 sprigs fresh rosemary, plus 1 Tbsp leaves
- 1 clove garlic, smashed
- Juice of 2 lemons (squeezed halves reserved)
- 1 Tbsp extra-virgin olive oil
- Pile the rosemary leaves, garlic, 2 tsp. salt and the red pepper flakes on a cutting board,
- 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 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 for 25 minutes.
