This dish smells like autumn cooking! One of our favorites that's also very simple to make. Everything goes in your cast iron skillet! The fresh rosemary and lemon are amazing together and the chicken cooks up tender.
People tend to pair white wine with chicken, but we like this with a Côtes du Rhône.
Skillet Rosemary Chicken
from the Food Network
Prep: 15 min
Cook: 25 min
Yield: 4 servings
INGREDIENTS
3/4 pound small red-skinned potatoes, 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 lemons (squeezed halves set aside)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (we buy a griller pack with 2 breasts and 4 legs)
10 ounces cremini mushrooms, halved
Preheat the oven to 450 degrees. 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.