Skillet Rosemary Chicken
February 22, 2014
Categories: Dinner, Main Dish, Poultry, Chicken, Italian, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Gluten-Free, Heart Healthy, High Protein, Low Calorie, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Bone-in Pieces, Spring more
"I tried this recipe at my daughter’s when she had me and hubby over for dinner. We both really enjoyed this!! This recipe is from a cookbook titled The Healthy Gluten-Free Life. Minor changes were made to the original recipe."
- Serving Size: 1 (246.4 g)
- Calories 132.9
- Total Fat - 6.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 231.7 mg
- Sodium - 905.8 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 2.5 g
- Sugars - 3 g
- Protein - 13.4 g
- Calcium - 50.7 mg
- Iron - 2.4 mg
- Vitamin C - 31 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees Fahrenheit.
Sprinkle the salt, pepper, onion powder, chili powder and turmeric over the chicken.
Heat the coconut oil in a large oven-proof skillet, over medium-high heat; add the chicken pieces and brown on both sides.
Remove the skillet from heat and squeeze the lemon over the chicken pieces.
Toss the lemon wedges and rosemary sprigs around the chicken.
Add the garlic, mushrooms and broth to the skillet.
Place the skillet, uncovered, into the oven.
Bake until chicken is no longer pink and juices run clear when poked with a fork, about 30 to 40 minutes, this will vary depending on thickness of the pieces of chicken.
Spoon the juices over the chicken and serve.
Tips & Variations
No special items needed.