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Home Grill Pizza With Rolls

Skillet Rosemary Chicken Recipe

Ingredients

How to make it

  • Preheat the oven to 450. 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.
  • Notes: One thing I like to do is to remove the chicken from the pan after browning. add mushrooms and potatoes. Sauté and stir to pick up the Fond (brown bits) from the bottom of the pan. then add the chicken back on top of the veggies, and then put into the oven.
  • Calories 413 Total Fat 23g Sat. Fat 5g Cholesterol 87mg Sodium 1,055mg Carbohydrates 19g Sugars g Fiber 2g Protein 32g Iron g Potassium mg

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