Skillet Rosemary Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3/4 lb red potatoes, halved (or quartered if large)
• kosher salt
• 2 sprigs fresh rosemary, plus 1 tbsp leaves
• 1 garlic clove, smashed
• 1 pinch red pepper flakes (or more)
• 2 lemons, juice of (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4 (6 -8 ounce) skin-on bone-in chicken breasts
• 10 ounces cremini mushrooms, halved

Recipe

• 1 preheat the oven to 450°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.
• 2 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.
• 3 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.