Name: Skillet Rosemary Chicken
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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6m Easy 96%

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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.
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

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