Hi :) thanks so much for writing. If the rosemary is dried, it’s a good idea to crush it to release the oils. One teaspoon of dried herbs = 3 teaspoons of fresh herbs.

Yes, you can change the oil. Meat without bones will cook much faster, but yes, you can do that. I don’t think my sodium calculation is right on this recipe. I use an app for it, and sometimes it’s glitchy.

I have questions. I don’t like the taste of olive oil, so can I use avocado oil as a sub? Second question, can this be done with chicken tenders or chicken breast? Lastly, is there a way to reduce the sodium from 1,512 to a much lower number?

Thank you so much in advance.

You can absolutely bake your cast iron in the oven. I just burned myself one time on the handle, and I can’t let myself do it anymore, hah!

You can definitely use a cast iron pan, or anything that’s oven safe :)