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If you are looking for a quick, flavorful chicken recipe this is a great recipe to put into your dinner rotation.  I used boneless, skinless chicken breasts, but it is wonderful with any pieces you have and love.  It is also very forgiving so don't worry about perfection -- just toss it together and relax. I use a cast-iron pan to brown on top of the stove and finish in the oven, however, it can be down easily as a sheet-pan meal with red potatoes and other veggies if desired.  If baking with potatoes and veggies put the root vegetables and potatoes first if using boneless, skinless chicken breasts and add tender veggies later to avoid overcooking.    If using bone-in chicken you can add hardy veggies at the same time. Lemon Rosemary Chicken   Save Print Prep time 30 mins Cook time 25 mins Total time 55 mins   Savory, tangy, moist chicken that your family will ask for over and over. Author: Mary Lovstad Recipe type: Entree Cuisine: American Serves: 4 Ingredients 4 chicken skinless & boneless breasts (or whatever pieces you enjoy) 1 large or 2 small garlic cloves chopped or minced 2 medium lemons (washed ¼ cup olive oil(or enough to just cover chicken) 2 to 4 sprigs of fresh rosemary (dry will be more powerful use ¼ to ½ TBS) Chop about 2 TBS fresh rosemary and save the remainder to garnish dish to serve. Instructions Mix oil, garlic, juice & zest of one lemon in a plastic bag large enough to hold your chicken. Add chicken and smush (a technical term)around until chicken is covered. Marinade 30 minutes in the fridge. This can be made 100% in a sheet pan, however, I like to make mine in a cast-iron skillet and brown on top...