Food Network has tons of recipes it sends me via regular email newsletters but many of them have too much salt, fat and sugar for my post-angioplasty diet. So I find myself modifying them to suit what I need now. Such is the case with this skillet rosemary
Here are the ingredients Food Network specifies:
3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved
I’d leave out the sale and take the skin off the chicken. Eating the skin on white meat chicken gives you a lot fo fat and negates the reason to eat white meat rather than the tastier dark meat and its higher fat content.
Cooking time is 20-25 minutes, which seems low for chicken, I tend to cook it longer to ensure its thoroughly done. It depends on how large a batch you;re making too I suppose. This recipe calls for browning the skin in the skillet for five minutes, so you likely cans kip that step and just bake it if you go skinless.