Skillet Rosemary Chicken

Name: Skillet Rosemary Chicken
Total time: 2100 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 3/4 lb red potatoes, halved (or quartered if large); kosher salt; 2 sprigs fresh rosemary, plus 1 Tbsp leaves; 1 garlic clove, smashed; 1 pinch red pepper flakes (or more); 2 lemons, juice of (squeezed halves reserved); 4 (6 -8 ounce) skin-on bone-in chicken breasts; 2 tablespoons extra-virgin olive oil; 10 ounces cremini, baby bell or white mushrooms, halved

Dean Street Kitchen @DeanStreetKitchen

Brooklyn

Skillet Rosemary Chicken

Dean Street Kitchen @DeanStreetKitchen

Saved

Ingredients

30-35 minutes

2-4 servings

3/4 lbred potatoes, halved (or quartered if large)
kosher salt
2 sprigsfresh rosemary, plus 1 Tbsp leaves
1garlic clove, smashed
1 pinchred pepper flakes (or more)
2lemons, juice of (squeezed halves reserved)
4(6 -8 ounce) skin-on bone-in chicken breasts
2 tablespoonsextra-virgin olive oil
10 ouncescremini, baby bell or white mushrooms, halved

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Steps

30-35 minutes

1

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

While the potatoes are cooking, preheat the oven to 450°F. 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 skilled 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 in crisp, 20 to 25 minutes.