Pan-Roasted Chicken with Mushrooms and Rosemary

Name: Pan-Roasted Chicken with Mushrooms and Rosemary
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Global
Ingredients: 170 grams boneless chicken breast with wing attached, with skin; 2 sprigs fresh rosemary; 1 lemon, juiced; 1 serving Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 2 shallots, halved; 59 milliliters water; 5 fresh white mushrooms, halved

Pan-Roasted Chicken with Mushrooms and Rosemary might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 503 calories, 41g of protein, and 33g of fat per serving. This recipe serves 1. A mixture of water, kosher salt and pepper, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Season the chicken on both sides with a generous amount of salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Place a cast-iron or regular ovenproof skillet on the stove over medium heat.

Equipment you will use

Frying Pan

Stove

Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.

Ingredients you will need

Mushrooms

Rosemary

Shallot

Whole Chicken

Cooking Oil

Equipment you will use

Oven

Frying Pan

The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes.

Ingredients you will need

Chicken Fat