Skillet Rosemary Chicken

Ingredients

3/4 pounds Small reddish potatoes, quadrangle, when half or large

Salt for cells

2 fresh squeezed rhomboids, plus 1 spoonful

1 clove, broken

Red pepper powder

2 lemon juice (restrained half-life)

2 tablespoons of olive oil

4 skin, chicken bone breasts (6 to 8 ounces each)

10 ounces of Carmine mushrooms, half of them

Directions

See how to make this recipe

Make 450 ovens. Cover the dough with cold water in a saucepan and cold water. Bring a drop over medium heat and gently, cook for about 8 minutes; Drain and delay

Red pepper powder on the leaves of the page, garlic, 2 teaspoons of salt and a cut board, then use the flour and puree in the pasta with a large knife. Insert the transfer into a bowl. Add 1 lemon juice and olive oil. Add the chicken and turn on the coat.

A large cast-iron frying pan heats up at medium high temperature. Prepare until the chicken, skin side down, lid and skin up to 5 minutes until brown. Turn on the chicken; Add butter and a potato scarlet and sesame basket with the remaining lemon juice.

Add a chain mail span and shove the lemon fingers into the sidle; Transfer to the oven and fry, keep it open until the chicken is cooked and the skin is shiny, up to 20-25 minutes.

Each service: calories 413; 23 grams of fat (5 grams per day); Cholesterol — 87 milligrams; Sodium 1,055 milligrams; Carbohydrates — 19 grams; Fiber 2 g; Protein 32 g