Skillet Maple Rosemary Chicken + Potatoes
This Skillet Maple Rosemary Chicken + Potatoes recipe is the perfect warm one-pot, healthy meal on any given day for the entire family. Packed with bold, savory flavors from the herb seasonings, this recipe is a sure crowd pleaser and is super easy to make.
Servings: 2 servings
Calories: 1340kcal
Ingredients
- 2 lbs. organic chicken breasts
- 2 lbs. baby red potatoes, rinsed + chopped (See Notes!)
- 1 cup broccoli heads
- 1 tablespoon grapeseed oil, for greasing (See Notes!)
- 4 Tbsps unsalted butter
- ½ cup pure maple syrup
- 2 ½ tsps finely chopped rosemary
Seasonings:
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- pinch of red pepper flakes, optional
Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare a medium cast iron skillet, lightly greasing it.
- Season chicken breasts and potatoes with seasonings and 1 tablespoon grapeseed oil in separate bowls and set aside so that they marinate slightly in the seasonings.
- In the meantime, in a small saucepan on medium-high heat, melt the butter and add the maple syrup and rosemary, stirring until it becomes bubbly. Mixture should thicken in 1-2 minutes.
- Now, arrange the red potatoes around the chicken breast (letting the chicken remain in the center) and remove the maple mixture from the heat and spoon HALF of it all over the chicken and potatoes.
- Bake in the oven for 40-45 minutes (covered with foil), turning the breast over carefully to their opposite sides at the half-way mark. **NOTE: During this time, be sure to spoon the remaining maple mixture atop the chicken and potatoes again and bake WITHOUT foil.
- Meanwhile, cook the broccoli in boiling water for 5 minutes, before draining it and adding it atop the chicken and potatoes to bake for the final 5 minutes or so just to get the flavor form everything.
- Once done, remove from oven and serve immediately.
- Bon Appetit!
Notes
STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days.
POTATOES: Feel free to substitute with sweet potatoes, if preferred.
OIL: You can also use extra virgin olive oil or coconut oil, if preferred.
Nutrition
Calories: 1340kcal | Carbohydrates: 132g | Protein: 107g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 351mg | Sodium: 1798mg | Potassium: 4128mg | Fiber: 10g | Sugar: 55g | Vitamin A: 1671IU | Vitamin C: 85mg | Calcium: 205mg | Iron: 6mg