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 Rivera3276
on May 07, 2013
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Tart flavor of the lemon was over powering the dish. Maybe using one lemon and adding butter is the trick to make it easier on the palate like others have mentioned.
By adestefa_10198361
Seffner, FL
on April 23, 2013
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Oh No! WAY too much lemon! I thought it might be too much, but followed the recipe anyway, and BOY I should have cut the lemon at LEAST in half. I see other reviewers stating that they cut the lemon and added butter, and I think that probably would have been a good idea. Should have followed my instinct instead of the recipe....
By lindsayevz
San Diego, CA
on April 13, 2013
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I made this last night and it was so good I thought I might die!! I didn't have that many mushrooms so I added in some carrots and onions. I halved the salt because I just had a feeling 1 tsp. would be plenty (t was. I also used only 1 lemon (both the zest and juice. Another idea I had was to pull it out half way through and spoon the fat over the veggies since they were just kind of "dry roasting" in there on top and not lookin' too good. This is definitely my new go-to chicken recipe!! Super easy, one pot meal and super tasty too!
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