Skillet Rosemary Chicken | Lemon Couscous

Prep time: 15 minutes Cook time: 30 minutes

per serving: 397 calories; 52 grams protein; 13 grams total fat; 2 grams fiber; 2 grams saturated fat; 16 grams carbohydrates; 151 mgs cholesterol; 279 mgs sodium; 10 WW points plus // nutrition is based on a 10 oz chicken bone-in breast

Kid Friendly $12 Dinners Lower Calorie

Skillet Rosemary Chicken


8 medium new potatoes halved or quartered

4 tablespoons fresh rosemary (can use dried) plus more for garnish

4 garlic clove(s) smashed

1 pinch crushed red pepper flakes

2 whole lemons juiced, reserve halves

2 tablespoons olive oil

4 bone-in chicken breasts, skin on

8 ounces whole button mushrooms halved

1/2 cup chicken broth

coarse salt and freshly ground pepper, to taste


Preheat the oven to 450 degrees.
Cover the potatoes with cold water in a saucepan and bring to a boil over medium-high heat. Cook until parboiled, about 5 minutes. Drain and set aside.
Chop the rosemary and garlic.
Heat the oil in a large cast-iron skillet or Dutch oven over medium heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken over; add the broth to the skillet. Sprinkle the rosemary, garlic and red pepper flakes over the chicken. Season the chicken with salt and pepper. Add the mushrooms and potatoes to the skillet and drizzle with the lemon juice.
Scatter the lemon halves in the pan. Transfer the pan to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 30 minutes (you might need to cook longer, depending on the size of your chicken). Use a baster and distribute the juices over the chicken and vegetables.

Lemon Couscous


1 5.8-ounce package couscous (garlic flavored)

1 cup vegetable broth

3 whole lemons juiced and zested

1 tablespoon butter

3 tablespoons Italian parsley chopped


In a medium saucepan, combine broth, lemon zest, lemon juice, butter, and the couscous seasoning packet, and bring to a boil over medium-high heat. Stir in couscous; cover and remove from heat. Let stand for 10 minutes. Stir in parsley and serve.