You’ll need a cast iron skillet for this dish. Serve with rice or potatoes.
3-4 boneless, skinless chicken breasts
1 Tbsp rosemary sprigs, crushed
1/4 c lemon juice, divided
1/2 Tbsp olive oil or melter butter
1 tsp ginger-garlic paste
1/4 tsp each paprika, turmeric, and chili powder(or cayenne pepper)
Salt and pepper to taste
Heat oven to 450 deg F. Heat cast iron skillet over medium heat.
Combine rosemary, 1/8 c lemon juice, oil, gigner-garlic paste, and spices.
Coat chicken pieces with mixture and add chicken to skillet. Cook five minutes or until chicken begins to turn white.
Turn chicken, drizzle with remaining lemon juice and transfer the skillet to the oven. Bake for 25 minutes or until chicken. Is cooked through.