Lemon and Rosemary Chicken

• 4 skinless, boneless chicken breasts

• 3/4 pound small red-skinned potatoes, halved

• 2 sprigs fresh rosemary, plus 1 Tbsp leaves

• 1 clove garlic, smashed

• Pinch of red pepper flakes

• Juice of 2 lemons (squeezed halves reserved)

• 1 Tbsp extra-virgin olive oil

• 2 tsp. salt

Preheat oven to 450 degrees F.  Cover the potatoes with cold water in a saucepan and salt the water.  Bring to a boil over medium-high heat and cook until tender, about 8 minutes.  Drain and set aside.

Pile the rosemary leaves, garlic, 2 tsp. and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.  Transfer the paste to a bowl.  Stir in the juice of 1 lemon and the olive oil.  Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat.  Add the chicken, cover and cook until browned, about 5 minutes.  Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining lemon.  Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.