Rosmary Lemon Chicken (Om nom nom)

3 Chicken breasts (boneless/skinless) sliced into strips
3 Whole lemons (Room temp or warmer)
3-4 Sprigs of fresh rosemary
3-4 Small/med red potatoes, chopped
1 Red onion, chopped
Salt and pepper to taste
A dash of Garlic powder
Olive oil

A glass/ceramic/metal baking dish
A saute pan

Preheat the oven to 350

In a small bowl mix a bit of salt, pepper, garlic powder, 1 sprig of diced rosemary leaves and the juice of one lemon. Place the chicken strips in the bowl, coat with the mixture and set aside.

Make another bowl of the same mix, and toss your potatoes and onion in the mix.

Heat your saute pan and add your chopped onion and chopped potatoes and cook until just starting to soften.

Place potato and onion mix in baking dish, lay chicken across the top, lay remaining rosemary sprigs across the chicken and slice and squeeze remaining lemons across the dish leaving the halves in the dish. Cover with tinfoil and cook for about 15-25 min, depending on how thick your chicken is.

DELICIOUS, OM NOM NOM.