Happy Father’s Day everyone! Now I know it’s a special day for dear old Dad, but I didn’t want to break from my Sunday Chicken temptations. I hope you don’t mind.
The inspiration for this recipe came from dashrecipes.com – the original post from Donna Elick over at The Slow Roasted Italian (I’m a huge fan!!). Her recipe is a little different (hey, I love to tweak!) in that it calls for 24 oz of frozen summer vegetable blend. I decided to make mine with a couple of my favorite squash and some baby carrots. This recipe would work well with corn, broccoli, green beans – just about any combination of vegetables that appeal to you or that you happen to have on hand will do the trick.
The most striking part about this dish is the fragrance – the aroma of fresh Rosemary browning into the chicken is incredible! I truly wish the pictures could capture that scent for you. Long after dinner had been served, the kitchen smelled wonderful.
Be sure to adjust the cooking time based on the size of your chicken breast. My chicken breasts were fairly plump, so I cooked them a bit longer than the original recipe called for. It’s an easy meal for a wonderful, colorful and oh so yummy weeknight treat or a relaxing Sunday evening. Just think, the chicken and vegetables cook up in the same pan – how great is that!
Rosemary Lemon Chicken with Assorted Vegetables
1 tablespoon extra virgin olive oil
3 cloves garlic
4 small boneless skinless chicken breasts (about 1 lb)
2 Tablespoons Fresh Rosemary, chopped
Kosher salt to taste
White Pepper to taste
1 Zucchini, coin cut
1 Crooked Neck Squash, coin cut
1/2 Cup Baby Carrots, split lengthwise
Preheat skillet large enough to hold chicken breasts and vegetables over medium high heat.
While the skillet warms, chop rosemary and mince the garlic. Season chicken breasts with salt and pepper to taste. Sprinkle tops of breasts with 1 tablespoon Rosemary, set aside but have at the ready.
Add oil to skillet. Add garlic, stir and immediately place chicken in skillet seasoned side down.
Sprinkle chicken with remaining tablespoon of Rosemary while one side browns. Let breast brown nicely, about 3-4 minutes per side. Reduce heat to medium, cover and cook about 15 minutes longer, turning midway through. (You’ll want the chicken to no longer be pink)
Remove chicken from pan. Spread desired vegetables into bottom of the pan, squeeze the juice of one lemon over vegetables. Return chicken to pan, place on top of vegetables. Squeeze the juice of remaining lemon over chicken breast. Bring to a boil. Cover and cook 5 minutes longer or until vegetables are to desired tenderness.
To serve, place chicken on a large serving platter and surround with vegetables. If desired, pour any pan juices over entire dish just before serving.
Tip: You can either squeeze lemon through a piece of cheesecloth to prevent seeds from falling into the pan or use a hand-held juicer.
Suggested side: Simple Linguine tossed with a little minced Garlic and Butter
Hope you enjoy!