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 red pepper flakes
juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken brests (6 to 60 ounces each)
10 ounces cremini mushrooms, halved
Instructions
Preheat the oven to 450 degrees. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tneder, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 tablespoons salt and the red pepper flakes on the cutting board, then minch and mash into a paste using a large knife. Transfer the paste to abowl. 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; trasfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Originally Submitted
8/25/2010
0 Out of 5 from
0 reviews
You can add this skillet rosemary chicken recipe to your own private DesktopCookbook.
