Ingredients
- 2 tbsp Fresh rosemary remove the stem and mince the leaves
- 1 cloves Garlic minced
- 4 tbsp Lemon juice
- 2 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless
- 2 cups Cremini mushrooms quartered
- 12 small Red potatoes halved
- 4 slices French bread toasted if desired
Pan Jus
- 1 tbsp Butter
- 1 tsp All-purpose flour
- 3/4 cup Chicken broth
Instructions
- Preheat the oven to 350°F.
- Combine the rosemary, garlic, lemon juice, oil, salt and pepper in a bowl. Coat the chicken well with the rosemary-garlic mixture.
- Heat an oven-safe non-stick pan over medium heat. Brown the chicken on both sides. Add the mushrooms and potatoes to the pan.
- Transfer the pan to the oven and roast, uncovered, until the chicken is cooked to an internal temperature of 160°F using a thermometer. Remove the chicken and mushrooms and set on a cutting board to rest. Check the potatoes with a fork to see if they are tender enough, otherwise place them back into the oven to finish cooking. Once done, remove from the pan.
Pan Jus
- Using the same pan, place on stove-top over medium heat. Melt the butter in the pan and mix in the flour. Cook for 1 minute while stirring.
- Add in the chicken broth and scrape the bottom of the pan with a wooden spoon to incorporate all the flavors from the roast chicken, simmer until the sauce thickens (the sauce consistency should coat the back of a spoon). Taste and adjust seasoning with salt and pepper if needed.
- Spoon the sauce over the chicken; serve with potatoes, mushrooms, and bread.
Nutrition
Calories: 378kcal | Carbohydrates: 39g | Protein: 27g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 462mg | Potassium: 1193mg | Fiber: 3g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 3mg
Rosemary Chicken w/ pan jus
Ingredients
- 2 tbsp Fresh rosemary remove the stem and mince the leaves
- 1 cloves Garlic minced
- 4 tbsp Lemon juice
- 2 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless
- 2 cups Cremini mushrooms quartered
- 12 small Red potatoes halved
- 4 slices French bread toasted if desired
Pan Jus
- 1 tbsp Butter
- 1 tsp All-purpose flour
- 3/4 cup Chicken broth
Instructions
- Preheat the oven to 350°F.
- Combine the rosemary, garlic, lemon juice, oil, salt and pepper in a bowl. Coat the chicken well with the rosemary-garlic mixture.
- Heat an oven-safe non-stick pan over medium heat. Brown the chicken on both sides. Add the mushrooms and potatoes to the pan.
- Transfer the pan to the oven and roast, uncovered, until the chicken is cooked to an internal temperature of 160°F using a thermometer. Remove the chicken and mushrooms and set on a cutting board to rest. Check the potatoes with a fork to see if they are tender enough, otherwise place them back into the oven to finish cooking. Once done, remove from the pan.
Pan Jus
- Using the same pan, place on stove-top over medium heat. Melt the butter in the pan and mix in the flour. Cook for 1 minute while stirring.
- Add in the chicken broth and scrape the bottom of the pan with a wooden spoon to incorporate all the flavors from the roast chicken, simmer until the sauce thickens (the sauce consistency should coat the back of a spoon). Taste and adjust seasoning with salt and pepper if needed.
- Spoon the sauce over the chicken; serve with potatoes, mushrooms, and bread.
Nutrition
Calories: 378kcalCarbohydrates: 39gProtein: 27gFat: 13gSaturated Fat: 4gCholesterol: 66mgSodium: 462mgPotassium: 1193mgFiber: 3gSugar: 4gVitamin A: 116IUVitamin C: 20mgCalcium: 41mgIron: 3mg
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