Skillet Rosemary Chicken (7 P+)

I'm addicted to Pinterest.  I've found so many good ideas, and it gives me a way to keep track of recipes I want to try.  This is a Pinterest recipe.  It's easy and delicious.  Chicken thighs marinated in rosemary, lemon, and garlic and roasted over a bed of new potatoes and baby portobello mushrooms.  I made a few slight modifications to lower the fat, and I served it with Oven-Roasted Asparagus.  The serving size only allows for one chicken thigh per serving to stay within a reasonable WW points range, but there were enough veggies that I didn't feel like I need any more meat. 

Skillet Rosemary Chicken

3/4 pound new red potatoes halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary plus 1 1/2 tablespoons leaves

2 cloves garlic smashed

Pinch red pepper flakes

2 lemons juiced; halves reserved

1 tablespoon extra-virgin olive oil

4 chicken thighs 6 to 8 ounces each, skin removed

16 ounces cremini mushrooms halved

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, 20 to 25 minutes.

Serves 4
7 WW Points+ per serving
Recipe very slightly adapted from Minimally Invasive.