Skillet Rosemary Chicken

Name: Skillet Rosemary Chicken
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams cremini mushrooms, halved; 2 sprigs fresh rosemary, plus 1 tablespoon leaves; 1 clove garlic, smashed; 2 Juice of lemons (squeezed halves reserved); 4 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 1 pinch Pinch of red pepper flakes; 680 grams skin-on, bone-in chicken breasts each); 340 grams red-skinned potatoes, halved, or quartered if large

You can never have too many main course recipes, so give Skillet Rosemary Chicken a try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 716 calories, 39g of protein, and 7g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 40 minutes. If you have cremini mushrooms, red-skinned potatoes, olive oil, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

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.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Red Pepper Flakes

Rosemary

Garlic

Ground Meat

Salt

Equipment you will use

Cutting Board

Knife

Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil.

Ingredients you will need

Olive Oil

Juice

Lemon

Equipment you will use

Bowl

Add the chicken and turn to coat.

Ingredients you will need

Whole Chicken

Heat a large cast-iron skillet over medium-high heat.

Equipment you will use

Frying Pan

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 skillet and drizzle with the juice of the remaining lemon.

Ingredients you will need

Mushrooms

Potato

Whole Chicken

Juice

Lemon

Equipment you will use

Frying Pan

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 is crisp, 20 to 25 minutes.

Ingredients you will need

Rosemary

Whole Chicken

Lemon

Equipment you will use

Frying Pan

Oven

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Photograph by Antonis Achilleos