Skillet Lemon Rosemary Chicken
3/4 to 1 lb. baby red potatoes, halved or quartered, depending on the size
Kosher Salt
2 large springs of Rosemary, plus 2 Tblsp of the leaves
2 cloves of garlic, chopped
Pinch of red pepper flakes
Juice of 2 lemons (squeezed and halves reserved)
2 Tblsp. olive oil, plus some to drizzle in the pan
4 Chicken breasts (bone-in, skin-on)
10 oz. baby bella or crimini mushrooms, cut in half
Preheat oven to 450 degrees. Clean and cut potatoes, put in sauce pan, cover with water and bring to a boil over med-high heat and cook until tender, about 8 minutes. Drain and set aside.
Season both sides of the chicken and
in a large cast iron skillet, or other large skillet, drizzled with olive oil, brown both sides of the chicken until the skin is very crispy. Remove from skillet to a plate and set aside.
Pile rosemary leaves, garlic, crushed red pepper flakes on a cutting board and mince together until very fine. Transfer this mixture to a bowl and stir in the juice of 1 lemon and the olive oil.
Add potatoes and mushrooms to the skillet and place the chicken on top of the potatoes and mushrooms and drizzle with the rosemary, garlic and crushed red pepper mixture, making sure to evenly coat each piece of chicken and squeeze the remaining half of the lemon over the chicken.
Add the 2 large rosemary sprigs and squeezed lemon halves to the skillet and place the skillet in the oven and roast, uncovered, until the chicken is cooked through. About 20-30 minutes.
Serve right from the skillet and don't forget to get some of the pan juices when serving the potatoes and mushrooms!!!
)
Voila!!!
Enjoy!!!
This looks incredibly good!! I have to hit the market today so now at least I know what is for dinner!! xo
ReplyDeleteThanks Debby....I hope you enjoy it.....It's one of my family's favorites!!!
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