Photo: Skillet Rosemary Chicken Recipe
Ingredients
- 3/4 pound small red-skinned potatoes, halved, or quartered if large
- Kosher salt
- 2 sprigs fresh rosemary, plus 1 tablespoon leaves
- 1 clove garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 10 ounces cremini mushrooms, halved
Directions
Preheat the oven to 450. 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.
Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
- Photograph by Antonis Achilleos
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By part_ time gourmet
on February 01, 2012
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So delish and easy! I added was a sliced onion and a little extra garlic before it went in the oven (and I used chicken thighs The whole dish was so flavorful and the chicken stayed juicy. I will definitely make this again!
By harleyq333
Alexandria, LA
on February 01, 2012
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I don't see how anyone can call this bland. This dinner packs quite a punch in the flavor dept and was a huge hit.
I couldn't find chicken breasts with skin and bones so I used thighs. Also used white mushrooms cause I couldn't find cremini, and added extra red pepper because my fiance likes spicy food. Also, instead of just dipping the chicken in the mixture, I marinated it for 8 hours, then poured it over the chicken before I put it on the oven.
Came out wonderful. The extra red pepper brought out more of the pepper's flavor than spice, which went well with the rosemary and lemon. Was a bit too tart for my taste and I think one medium-sized lemon is enough but it was still DELICIOUS and my fiance raved over it. He wants to eat it again very soon.
By mswings24
on January 08, 2012
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I used boneless skinless thighs, and cooked it in a 9x13 because my skillet has a rubber handle. It still cam out really good, though. I definitely recommend letting the chicken marinade for at least 10-15, just that little bit of time gives it AMAZING flavor. I'm really impressed with this dish, and will make it often.
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