Are you looking for an easy, nutrient dense weeknight dinner you can casually serve to the family on a manic Monday? What about a recipe you can easily dress up with dried herbs and a fun serving platter for a small dinner party on Friday evening? Yes & Yes?
Try my Rosemary Chicken recipe on for size!
All you need is this Le Creuset grill pan or a cast iron skillet and a few ingredients!
Set the table and get ready for a Happy Dinner!
Rosemary Chicken Recipe
Whole 30, Paleo, Weeknight Dinner
Servings: 4
Equipment
- Cast Iron Grill Pan
Ingredients
- 1/2 Cup Olive Oil
- 4 Organic Chicken Breasts
- 5 Large Rainbow Carrots sliced thinly into rounds
- 1 Lemon juiced
- 1 tbsp Crushed Garlic
- 1 tsp Cumin
- 1 tbsp Maple Syrup
- 6 Rosemary Sprigs
Salt and Pepper to taste
Instructions
- Preheat Oven to 375 degrees
- Line a baking sheet with parchment paper
- Season the chicken with salt & pepper and crushed garlic {on both sides}
- In a prep bowl, season your carrots with 1 TB olive oil, cumin, maple syrup, salt & pepper
- Carefully arrange carrots on the baking sheet and bake for 20 minutes. Rotating halfway
- Add 5-6 tbsp of Olive oil to cast iron pan and heat over medium for 3 minutes
- Add the chicken breasts to the pan and squeeze a lemon over the top of the sizzling pan. Cook the breasts for 5-7 minutes, then flip and continue cooking for 5 minutes. *If the chicken sticks to the pan, it's not done
- Add 2 Rosemary sprigs to your pan, cover the chicken with aluminum foil, and move your pan to the oven to bake for 5 minutes
- Remove chicken from the oven and let it rest for 2 minutes before cutting it
- Plate completed chicken over baked carrots and garnish with remaining rosemary sprigs!
