3/4 pound red-skinned potatoes, cut in small bite-sized pieces
Kosher salt
fresh rosemary divided, 2 sprigs fresh rosemary, plus 1 T. leaves
1 clove garlic, smashed
pinch of red pepper flakes
2 lemons juiced and divided in 2 equal amounts
2 T. extra virgin olive oil
4 skin-on, bone in chicken breasts
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, 1 t. 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 skillet (cast iron, if possible) over medium-high heat.
- Add the chicken, skin side down, cover and cook until the skin browns, about 5 minutes.
- Turn the chicken and 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, about 20 to 25 minutes depending on how large the breasts are.
