How to Prepare Yummy Skillet Rosemary Chicken

Skillet Rosemary Chicken. Turn Your Regular Chicken Dinner Into A Flavorful, Enticing Supper. Add A New Flavor To Your Chicken By Adding Rosemary, Paprika, And Garlic. Cover the potatoes with cold water in a saucepan and salt the water.

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!. I am always on the lookout for easy meals that can be made all in one pan. You can cook Skillet Rosemary Chicken using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Skillet Rosemary Chicken

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

Because it's summer and most of us would rather be outside in the sun than indoors and washing a gazillion dishes. Flip chicken over and transfer skillet to the oven. Transfer the cooked chicken to a plate. I usually buy my chicken in pieces rather than by the.

Skillet Rosemary Chicken instructions

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..

Coat each chicken piece with the vinaigrette. Ingredients are simple when compared to the complex end-result flavors. After searing the chicken thighs in your cast iron skillet, just add white wine, chicken broth, fresh rosemary, bay leaves, garlic and lemon wedges. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. The chicken is cooked on the stove and finished off in the oven, so make sure you use an ovenproof skillet.