Iron Skillet Rosemary Chicken Recipe

Iron Skillet Rosemary Chicken Recipe

Seriously enjoying cooking in an iron skillet! Tonight’s brainstorm, is Iron Skillet Rosemary Chicken with Lemon and Asparagus.

• Thin coating of olive oil in bottom of skillet, Throw in the oven to preheat both the skillet and the oven. (370 degrees)
• While that’s happening, slice garlic, clean and cut asparagus, clean and cut up chicken (fairly big sections) grate zest of lemon and go cut some rosemary.
• Pull skillet, lay down the rosemary and garlic. (Save a few slices)
• Cover chicken with lemon zest and put chicken on top of rosemary and garlic.
• Drizzle a little bit of olive oil over this.
• Fill in open spaces and top with asparagus and saved garlic slices.
• Add salt, black pepper and three small pats of butter.
• Cover with tin foil, put back in the oven and Cook at 370 for 30 min.

The Finish line, wrapping it all up!

• Pull the skillet, check to make sure chicken is done. Squeeze half a lemon over everything, cover and put in for another 5 min.
• Plate. ** I may have to move to a new vegetable. I always seem to get asparagus that seems woody. Is there a secret to buying that? ***

Thank you so much for taking the time to check out my, Iron Skillet Rosemary Chicken Recipe.  If you used it, I hope you enjoyed it. Did you make changes to it?  Please leave a comment and let my know.  You can check out my other recipes on my blog; COOKING ON THE FLY WITH BA.  My recipes are super simple and really deliver in taste. Also, please take a min to peruse my STOREFRONT. I’m actually an artist, who loves cooking.  Finally, I would love to see you on my FB PAGE.  Feel free to reach out and join me there.

Have a splendid day in the kitchen!!

Peace, Love and Rocks,

B.A.