Skillet Rosemary Chicken. 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. Flip chicken over and transfer skillet to the oven.
Stir in the rosemary sprigs and remaining ¼ teaspoon of salt.
Add the lemon juice to the Skillet, scraping up any brown bits that remain on the cooking surface with a wooden spoon.
Let juice come to a boil and reduce by half.
You can cook Skillet Rosemary Chicken using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Skillet Rosemary Chicken
- You need 3/4 lb of red potatoes, halved (or quartered if large).
- Prepare of kosher salt.
- It's 2 sprigs of fresh rosemary, plus 1 Tbsp leaves.
- It's 1 of garlic clove, smashed.
- It's 1 pinch of red pepper flakes (or more).
- Prepare 2 of lemons, juice of (squeezed halves reserved).
- It's 4 of (6 -8 ounce) skin-on bone-in chicken breasts.
- Prepare 2 tablespoons of extra-virgin olive oil.
- You need 10 ounces of cremini, baby bell or white mushrooms, halved.
Add the chicken broth and lemon zest and let come to a boil. Nestle the browned chicken thighs in the onion mixture. 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!.
Skillet Rosemary Chicken step by step
- 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..
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. Coat each chicken piece with the vinaigrette. A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says. Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat.