Categories: Fall, Not Tried

Ingredients

• 3/4 pound small red-skinned potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary
• 1 tablespoon rosemary leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
• 10 oz cremini mushrooms, halved

Directions

1. eheat the oven to 450.

2. Cover the potatoes with cold water in a saucepan and salt the water.

3. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

4. 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.

5. Transfer the paste to a bowl.

6. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

7. Heat a large cast-iron skillet over medium-high heat.

8. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes.

9. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

10. 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.

Email to a friend | Print this recipe | Back