Photograph by Antonis Achilleos
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Directions for: Skillet Rosemary Chicken
Ingredients
lb(s) small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 Tbsp leaves
1 clove garlic, smashed
1 pinch red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 Tbsp extra virgin olive oil
4 skin-on, bone-in chicken breasts (6- to 8-oz each)
10 oz cremini mushrooms, halved
Directions
1. Preheat the oven to 450F. 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 skillet and drizzle with the juice of the remaining lemon.
4. 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.
Source and Credits
Courtesy of Food Network Magazine
See more: Chicken, Herbs, Main, Mushrooms, Potatoes, Roast