Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, skillet rosemary chicken. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Skillet Rosemary Chicken is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Skillet Rosemary Chicken is something which I have loved my whole life. They’re fine and they look fantastic.

Make This Delicious Rosemary Chicken & Potato Recipe Baked To Perfection. Turn Your Regular Chicken Dinner Into A Flavorful, Enticing Supper. Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! Heat a large cast-iron skillet over medium-high heat.

To begin with this particular recipe, we have to prepare a few components. You can have skillet rosemary chicken using 9 ingredients and 3 steps. Here is how you cook 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. Take 2 sprigs fresh rosemary, plus 1 Tbsp leaves
4. Prepare 1 garlic clove, smashed
5. Take 1 pinch red pepper flakes (or more)
6. Get 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

The chicken is moist and full of flavor from the rosemary and garlic marinade. Cover the potatoes with cold water in a saucepan and salt the water. You first make a rub with rosemary, lemon zest, garlic, and olive oil, and marinate the chicken pieces in this rub with a little lemon juice for an hour or two. Then you brown the the thighs skin side down, turn the chicken pieces over, wiggle some garlic and shallots in between the thighs, and roast in the oven until cooked through.

Steps 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.

You first make a rub with rosemary, lemon zest, garlic, and olive oil, and marinate the chicken pieces in this rub with a little lemon juice for an hour or two. Then you brown the the thighs skin side down, turn the chicken pieces over, wiggle some garlic and shallots in between the thighs, and roast in the oven until cooked through. Serve over rice and garnish with rosemary if desired. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Place chicken in skillet; season to taste with salt and pepper.

So that’s going to wrap this up for this special food skillet rosemary chicken recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!