Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, skillet rosemary chicken. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Skillet Rosemary Chicken is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Skillet Rosemary Chicken is something which I’ve loved my whole life. They are nice and they look fantastic.

Cover the potatoes with cold water in a saucepan and salt the water. Turn the chicken; add the mushrooms and potatoes to the skilled and drizzle with the juice of the remaining lemon. Directions for: Skillet Rosemary Chicken Ingredients. ¾ lb(s) small red-skinned potatoes, halved, or quartered if large.

To begin with this particular recipe, we must first prepare a few components. You can cook skillet rosemary chicken using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Skillet Rosemary Chicken:

1. Get 3/4 lb red potatoes, halved (or quartered if large)
2. Get kosher salt
3. Get 2 sprigs fresh rosemary, plus 1 Tbsp leaves
4. Make ready 1 garlic clove, smashed
5. Make ready 1 pinch red pepper flakes (or more)
6. Make ready 2 lemons, juice of (squeezed halves reserved)
7. Prepare 4 (6 -8 ounce) skin-on bone-in chicken breasts
8. Take 2 tablespoons extra-virgin olive oil
9. Prepare 10 ounces cremini, baby bell or white mushrooms, halved

After searing the chicken thighs in your cast iron skillet, just add white wine, chicken broth, fresh rosemary, bay leaves, garlic and lemon wedges. I usually buy my chicken in pieces rather than by the. This Skillet Rosemary Lemon Chicken is cooked entirely in one pan and makes the perfect quick and easy dinner!. Pin for later AND follow my Recipes Board for more easy ONE PAN recipes!.

Instructions to make Skillet Rosemary Chicken:

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.

I am always on the lookout for easy meals that can be made all in one pan. Because it's summer and most of us would rather be outside in the sun than indoors and washing a gazillion dishes. Squeeze the remaining juice from the lemon over the chicken and vegetables, and cut the lemon into three slices. Sprinkle pepper over the chicken and vegetables. Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl.

So that’s going to wrap it up for this exceptional food skillet rosemary chicken recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!