2 boneless, skinless chicken breast
2-3 Red potatoes, cubed
2 tablespoons of olive oil
1 lemon, halved
1 pinch of red pepper flakes
3 medium garlic cloves
2 fresh rosemary sprigs
1/2 teaspoon of salt
1/2 teaspoon of pepper
On a cutting board, chop 1 rosemary sprig, red pepper flakes, and garlic until completely minced and fragrant.
In a medium bowl, add the olive oil, lemon (save the halves for later), salt, pepper, and herbal mix.
Add chicken and marinate for 1 hour. The longer it sits, the more flavor it will have.
Heat a cast iron skillet over medium high. Once its lightly smoking, carefully add the chicken, browning on each side for about 1-2 minutes. Remove chicken and add potatoes, tossing around until brown about 3-4 minutes.
Preheat the oven 450 degrees
Remove the skillet from the heat and add the chicken, making room within the potatoes for the chicken to rest.
Pour remaining marinade over the dish then add the empty lemon halves and one rosemary sprig.
Bake the dish for about 15 minutes.
After the time is up, carefully remove the chicken and stack on top of each other, wrapping in aluminum foil. The chicken will continue to cook in the foil.
Replace the skillet back in the oven and bake for another 6-8 minutes, or until the potatoes are browning and cooked through (test with a fork.)
Once the potatoes are done, check the chicken in the foil. It should be juicy without any pink. If the chicken is done, replace the chicken back in the skillet for a beautiful aesthetic while serving.
Let cool 2-3 minutes then serve and enjoy!