I made this recipe 2 months ago, this is how far behind I’ve been with my posts!

I’ve decided to do another Recipe-A-Day Week, but this time I’m going Sunday through Saturday, instead of just Monday through Friday. I have a LOT of recipes to share, and I’ve just been so backed up with them lately!

This was something I tried from the May 2010 issue of Food Network Magazines “Weeknight Cooking” section, and it was really fantastic. And quick. Everything the magazine promised, and pretty healthy, too (413 calories a serving according to the article).

Skillet Rosemary Chicken (adapted from May 2010 Food Network Magazine)
**Note: The original recipe was for 4 servings, I halved everything for Adam and I. Plus I left out the mushrooms. I’ve posted the adaptation, here is the original.

1/2 lb. small red-skinned potatoes, halved or quartered if large
Kosher salt
1 sprig of fresh rosemary, plus 1/2 Tbsp leaves
1 garlic clove, smashed
Pinch of red pepper flakes
Juice of 1 lemon (keep the squeezed halves)
2 skin-on, bone-in chicken breasts (6-8 ounces each)

Read more on Recipe-A-Day Week Vol. III, Day 1: Skillet Rosemary Chicken…