Skillet Rosemary Chicken
Skillet Rosemary Chicken

Hi everyone, Welcome to our recipe site. Today, I will show you a way to make a special dish, skillet rosemary chicken. It is one of my favorites food recipes. This time, I’m gonna make it a little 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 is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Skillet Rosemary Chicken is something that I have loved my whole life.

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

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

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