Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Skillet Rosemary Chicken
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 413
- Total Fat
- 23 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 87 milligrams
- Sodium
- 1055 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Protein
- 32 grams
Split chicken breasts cook beautifully alongside potatoes and cremini mushrooms in this deliciously simple skillet dinner. Browning the breasts first on the stovetop makes for crispy skin, while a final roast in the oven cooks them evenly for the juiciest results. Rosemary sprigs and lemon halves roasted alongside the chicken and vegetables add depth of flavor and irresistible aroma.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 413
- Total Fat
- 23 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 87 milligrams
- Sodium
- 1055 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Protein
- 32 grams
Ingredients
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Directions
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6m
Easy
CLASS
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Cook’s Note
If desired, serve sprinkled with chopped parsley.
