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Skillet Rosemary Chicken Recipe
You can have Skillet Rosemary Chicken using 9 ingredients and 3 steps. Here is how you do that.
Ingredients of Skillet Rosemary Chicken :
Prepare red potatoes, halved (or quartered if large).
Provide kosher salt.
Use fresh rosemary, plus 1 Tbsp leaves.
You need to prepare garlic clove, smashed.
You need to prepare red pepper flakes (or more).
You need to prepare lemons, juice of (squeezed halves reserved).
You need to prepare (6 -8 ounce) skin-on bone-in chicken breasts.
Use extra-virgin olive oil.
Use cremini, baby bell or white mushrooms, halved.
Skillet Rosemary Chicken instructions :
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..
While the potatoes are cooking, preheat the oven to 450°F. 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 skilled 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 in crisp, 20 to 25 minutes..
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