Skillet Rosemary Chicken.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, skillet rosemary chicken. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Skillet Rosemary Chicken is one of the most favored of recent trending foods in the world. It is easy, it's quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Skillet Rosemary Chicken is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have skillet rosemary chicken using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Skillet Rosemary Chicken:
- {Take 3/4 lb of red potatoes, halved (or quartered if large).
- {Make ready of kosher salt.
- {Get 2 sprigs of fresh rosemary, plus 1 Tbsp leaves.
- {Take 1 of garlic clove, smashed.
- {Get 1 pinch of red pepper flakes (or more).
- {Make ready 2 of lemons, juice of (squeezed halves reserved).
- {Get 4 of (6 -8 ounce) skin-on bone-in chicken breasts.
- {Get 2 tablespoons of extra-virgin olive oil.
- {Make ready 10 ounces of cremini, baby bell or white mushrooms, halved.
Instructions to make Skillet Rosemary Chicken:
- 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..
- 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..
- 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..
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