Skillet rosemary chicken, modified to cut salt and fat

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

chicken.

Here are the ingredients Food Network specifies:

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
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.

John