Skillet Rosemary Chicken

5.0
( 2 reviews )
Review
Cooking Mode
12
Ingredients
20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #12150

February 22, 2014

Categories: Chicken, Italian, Birthday, more

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"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
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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


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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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ImPat

First of all an apology, it wasn't till more than half way through cooking that I realized I forgot to add the mushrooms and the broth but the end result was still terrific. I used 3 Maryland cuts of chicken (which is what we call the thigh and drumstick being kept intact), sprinkled with the spice mix, browned off the chicken, added the lemon juice and put the quartered lemon pieces and rosemary in the pan and then put in a 175C fan forced oven and roasted for 55 minutes and the chicken was beautifully moist and full of flavour, I think my saving grace was by using the Maryland instead of breast as the Maryland is fattier it did not dry out. Thank you QueenBea for a delicious main, made for Alphabet Soup tag game.

5.0

review by:
(2 Dec 2014)
Gerry

Chicken is often our main course, we love chicken and we love variety. The addition of chili powder and turmeric did just that to your delicious Skillet Rosemary Chicken. Didn't have an oven proof pan on hand,prepared on stove top, deglazed pan adding all to a small uncovered roaster for the oven finish. Delicious and one that is a company quality meal! Another to my Favourites Cookbook.

5.0

review by:
(4 Mar 2014)
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