skillet rosemary chicken

Posted on November 12, 2011. Filed under: Dinner | Tags: , , , , , , |

Technically, I cooked this a few weeks ago but have been delinquent with my recap.  I’ve been craving autumnal food a lot lately – the hearty, warm food that usually takes forever to cook.  This chicken has the flavor of roast chicken but takes about half the time to cook, partly because it isn’t a full chicken and partly because you brown the chicken before putting it in the oven.  The mushrooms and potatoes cook in the juices and soak up all the goodness of the lemony chicken.  Pair this with a green veggie and a bottle of wine and you’ll have a great weeknight dinner that has the feel of a Sunday supper.

An extra note: When reading the reviews, I saw several people suggested making some gravy/sauce with the leftover pan goodness after the chicken was done.  I did this and it was a good addition.  De-glaze the pan with a little bit of white wine.  Then add some butter and flour into the sauce to thicken it up and you are good to go.

The chicken takes about an hour with prep and cooking and serves 4.  You should definitely prep everything ahead of time because there is not a lot of downtime during the initial cooking.

skillet rosemary chicken
3/4 pound small red-skinned potatoes, halved, or quartered if large
kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakesJuice of
2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts
10 ounces cremini mushrooms, halved or quartered

Preheat the oven to 450F.  Place potatoes in a sauce pan, cover with cold water and salt the water.  Simmer the potatoes over medium-high heat for about 8 minutes until they are tender.  Drain the potatoes and set aside.

Take the tablespoon of rosemary leaves, garlic, red pepper and 2 teaspoons of kosher salt and pile them together on a cutting board.  Mince everything together into a paste using a large knife.  Based on my assessment, I would say don’t kill yourself over making this a total paste.  As long as it is finely minced, it will be good for what you need.

Add paste to a large bowl and add the juice of one lemon and the olive oil into the bowl and whisk together.  Coat each piece of chicken in the mixture.

Heat a large cast iron skillet or dutch oven over medium-high heat.  Once hot, place the chicken skin-side down into the pan and cover.  Cook for about 5 minutes, until the skin is brown.  Turn the chicken over and add the potatoes and mushrooms.  Drizzle with the juice of the remaining lemon.  Additional note – you can throw in the rest of the rosemary lemon mixture into the skillet BUT if you decide to make gravy from the pan drippings, it will be on the salty side.  If you are sensitive about salt levels, don’t add it.  Add the rosemary sprigs and the juiced lemon halves into the skillet as well.

Transfer to the oven and roast uncovered for 20-25 minutes, until the skin is crispy and the chicken is fully cooked.

If you want to make the gravy, remove the chicken, mushrooms and potatoes from the pan.  Throw away the rosemary sprigs and lemons.  Put the pan back on the stove on medium heat and add a splash of wine to de-glaze, scraping up the brown bits on the bottom of the skillet.  Add a tablespoon or two of butter and flour and whisk to combine.


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