Shelly's Recipe

Skillet Rosemary Chicken

Category: Chicken

3/4 lb. small red-skinned potatoes, halved (or quartered if large)
2 springs fresh rosemary, plus 1 Tbsp. rosemary leaves
2 cloves garlic, smashed
pinch of red pepper flakes
2 medium lemons, juiced and divided, with juiced halves reserved
2 Tbsp. olive oil, divided
6 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breasts
3/4 lb. cremini mushrooms, halved

Preheat the oven to 450. Place the potatoes in a saucepan and add cold water until they are covered. Bring to a boil over medium-high heat and continue to boil until just fork tender, about 6-8 minutes. Drain and set aside.

Pile the tablespoon of rosemary leaves, garlic, 2 tsp. kosher salt, and red pepper flakes onto a cutting board. Mince and mash into a paste using a large knife. Transfer the mixture to a bowl and add the juice from one lemon and 1.5 Tbsp. oil. Add the chicken and toss to coat.

Heat a cast iron skillet over medium-high and once hot, ad the chicken skin side down. Cover and cook until the skin is browned, about 5 minutes. Toss the potatoes with the remaining 1/2 Tbsp. oil and salt and pepper. Flip the chicken, and then add the mushrooms and potatoes to the pan. Drizzle the juice of the second lemon over everything. Nestle the lemon halves and rosemary sprigs in, and then place the skillet in the oven. Roast, uncovered, until the chicken is cooked through, about 20 minutes.