LEMON & ROSEMARY OVEN ROASTED CHICKEN BREASTS
Serves 2
2 16-ounce Chicken Breasts, skin on, bone in, rinsed and patted dry
3 potatoes, cut into about 1-inch pieces
1/2 red onion, cut into about 1-inch pieces
1 Tablespoon butter
2 Tablespoons olive oil, plus 1 Tablespoon separated
1/2 lemon, freshly squeezed
Lemon zest from 1/2 the lemon
6 garlic cloves, minced
1 teaspoon of Cayenne pepper (optional)
1 Tablespoon course sea salt
1/2 Tablespoon freshly ground pepper
2 Tablespoons Rosemary, fresh and finely minced
Preheat oven to 450 degrees F and lower your oven rack to the bottom half of oven.
In a food processor or small bowl make the marinade: combine the 2 Tablespoons of olive oil, lemon juice, lemon zest, garlic, red pepper, sea salt, pepper and minced rosemary.
Carefully, lift the skin from the top of each chicken breast, use a sharp knife to poke a hole in the skin and fill both breasts with half the marinade evenly under the skin.
Place potatoes and onions in a bowl and toss with the remaining half of the marinade.
In a large oven-proof skillet with high sides, on medium high heat, melt 1
Tablespoon butter and 1 Tablespoon olive oil.
Seer the breasts, skin side down, without moving for about 3 minutes.
Then flip (skin side up) and pour the potatoes and onions around the chicken breasts. Season everything with freshly ground pepper and course salt.
Roast in the oven, uncovered, for about 45 minutes. Check temperature of meat with a thermometer (without touching the bone at about 30 minutes). It is cooked at 160-170 degrees.
Every oven is different. If you start to have smoking or the skin is burning turn the temperature down to 425 degrees.
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