There’s a rosemary bush in my neighborhood that I frequently visit. It could be on private property but a girl never shares her supplier of herbs. On today’s menu is an incredibly easy, rustic, one-pot dish infused with the flavors of capers, rosemary, garlic, and oregano baked into a juicy chicken breast. I won’t fail to mention perhaps my favorite part — the crispy golden skin. I love this dish so much that instead of baking desserts for my friends, I prefer to make this dish for dinner instead. I suppose dinner can start with “food” instead of dessert.
Use a cast iron pan for ease and best results.
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Splash of white wine (optional – I generally omit this)
- 2 oz jar capers, drained
- 6 garlic cloves, smashed
- Pinch of crushed red pepper
- 2 tablespoons fresh rosemary leaves (for sauce); 6-7 sprigs 2-3 inch sprigs for marinating;
- 1 tablespoon of dried or fresh oregano
- 1-2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3-4 skin-on, bone-in chicken thighs , thawed and patted dry
- 3/4 pounds small/baby fingerling potatoes. Cut to 2 inch sections if larger.
- 2 lemons, sliced
- crusty French bread
Mix chicken with the sprigs of rosemary and oregano – marinate for a couple hours if desired. Do not discard the rosemary sprigs.
Preheat oven to 450°. In a bowl, stir together the olive oil, lemon juice, white wine (optional), capers, garlic, red pepper, 2 tbs of minced rosemary leaves.
In a cast iron pan, add 3 Tbsp. olive oil, and heat over medium-high heat. Remove the rosemary sprigs and set aside. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Cook 9 to 10 minutes or until chicken is browned. Turn chicken and add potatoes, rosemary sprigs, sliced lemons into the pan. Pour the lemon mixture over chicken.
In the same cast iron pan, bake at 450° for 30-35 minutes or until chicken is done. Serve chicken with sauce and French bread.