Skillet Rosemary Chicken
- Total:
- 40 min
- Prep:
- 15 min
- Cook:
- 25 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 413 calorie
- 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
Directions
Watch how to make this recipe.
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
Courtesy of Food Network Magazine
Pairs well with Chardonnay
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