Skillet Rosemary Chicken
Recipe: #12150
February 22, 2014
"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."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Sprinkle the salt, pepper, onion powder, chili powder and turmeric over the chicken.
Step 3
Heat the coconut oil in a large oven-proof skillet, over medium-high heat; add the chicken pieces and brown on both sides.
Step 4
Remove the skillet from heat and squeeze the lemon over the chicken pieces.
Step 5
Toss the lemon wedges and rosemary sprigs around the chicken.
Step 6
Add the garlic, mushrooms and broth to the skillet.
Step 7
Place the skillet, uncovered, into the oven.
Step 8
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.
Step 9
Spoon the juices over the chicken and serve.
Tips
No special items needed.
2 Reviews
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