Skillet Rosemary Chicken
Roast chicken, mushrooms and potatoes in one skillet for a hearty cool-weather supper. Rosemary sprigs and charred lemons bring rustic flavor to the dish.
Dovetailing Tip: Cook an additional 2 to 3 chicken breasts to use on day 4 in Chicken and Cheese Enchiladas.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3/4 pound | small red-skinned potato, 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 lemon (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:
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
Source: foodnetwork.com
