Skillet Rosemary Chicken

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This meal was very quick and tasty. I used what I had in my pantry-chicken legs and canned potatoes and fresh mushrooms.

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This is a quick, great recipe. I did add 2 chopped shallots after the shrimp, and before adding the garlic. I had purchased fresh "Firecracker Garlic" pasta and it turned out perfect. Since we only had 8 oz of pasta I did not double the sauce, but would do so if I was cooking a pound of pasta. Once the pasta begins to cool, the sauce seems to dry up. But will definitely make it again.

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It was pretty good, but there could be a couple more elements to it. Maybe carrots.

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I am surprised at all the very positive reviews for this recipe. I thought it was too lemony and didn't have enough depth of flavor. While the mushrooms and potatoes were good, they didn't seem to complement the chicken. I don't think I"ll make this one again.

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The first time i tried this dish, it was qith bone in and skin chicken breast. The second try was with skinless and boneless. I loved it skinned less and boneless. It was easier to eat, and not dry at all! The flavors came together really nicely, and I added butter over the pan and potatoes as I baked it. My guests loved it and so did I! This recipe will be one I do again and again. The only thing was that it took me an hour and a half to prep and finsih cooking. Not 40 minutes.

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Made this with Paula Dean's Cheesy Squash Casserole for my family, plus some friends tonight. I used boneless skinless chicken breasts (it's what we had and added more rosemary and red pepper flakes. I took a previous reviewer's suggestion and put some butter in the pan, which browned the bottom of the chicken nicely while it was on the stove. Thanks for everything! My mom loved it, my little brothers went for thirds, and my picky older sister actually finished her food for once. The broth left over from the chicken is tangy and flavorful, and tomorrow my stepdad's taking it in his work with some rice as soup. Very nice, tons of leftovers.

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I'm always looking for the holy grail recipe. Well, now I've found it. This was so insanely good, I would have paid a large sum of money at a fantastic restaurant for it. I made the recipe exactly as written. A lot of people say they left the mushrooms out, but it seems that the mushrooms are critical to this recipe, because it seems to add to the carmelization on the bottom of the skillet. I used leg quarters as the recipe called for, and it was so perfect and beautiful! So much prettier than thighs I think. Also definitely leave the lemon halves in there, it definitely adds to the flavor in the sauce.

I've been cooking a different recipe every night for 6-8 years, and this is probably one of the best I've made that is pretty simple and good for the whole family. I made it with the "Best Broccoli of your Life" (search that phrase, and I think the lemon & the garlic from the broccoli really added to my overall impression of the rosemary chicken.

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This was so good. I was worried because the last rating I read gave it 2 stars. The lemon complimented the rosemary perfectly. I made a couple changes even though I'm not the best cook but oh my goodness it didn't matter. I used skinless chicken breast my hubby doesn't like the skin...so in place of that I used about two tbsp of butter so that when the chicken went into the oven it wouldn't stick and would have the fat so there would be juices. The last thing I did was add more kosher salt because I've found that when a recipe gives a specific salt amount you should always add more. When it came out of the oven i added the extra salt and fresh cracked pepper. I finished one plate and got another as did my husband. I didn't really make a paste of the garlic etc but I got it as close as I could. This is a keeper. Lastly I didn't use any mushrooms because I forgot them.

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I agree with the other positive reviews regarding the SIMPLICITY of this recipe. Most, if not all, ingredients are already in the pantry. The lemon juice and the oils carmelize at the bottom of the skillet in the oven. I use chicken thighs with skin, bone in - instead of the chicken breasts. It is the best chicken I've ever had at home and I dare say even at a restaurant. The chicken thighs burst with flavor and the potatoes are nice and golden with that same rosemary/lemon coating. The crushed red pepper adds a little snap. This is personally my favorite recipe based on simplicity, ease, and flavor. Would MORE than "recommend" this to anyone. I'd force my friends to make this. Anyone who doesn't is missing out!!

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I read the other reviews and made this for dinner tonight. YUMMMY!! I marinated skin on, bone in chicken thighs overnight. It was out of this world!!