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Ingredients
- 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
- 1 inch of red pepper flakes
- 2 lemons, juice of (squeezed halves reserved)
- 2 tablespoons extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 10 ounces cremini mushrooms, halved
Details
Preparation
Step 1
Preheat the oven to 450. 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.
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.
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 skillet 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 is crisp, 20 to 25 minutes.
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REVIEWS:
Awesome! The chicken was so moist and flavorful and the mushrooms and potatoes were scrumptious. Used leg quarters and let them marinate about an hour. This one goes into rotation !
This dish is really tasty and similiar to Greek chicken. I marinated my chicken for a few hours, placed in a roasting pan, added fresh lemon juice, 1/2 c white wine and chicken broth and poured into the pan. Added some fresh cut up lemons and sprinkled rosemary over the top of my chicken and stuffed fresh rosemary inside the cavity. I then sauteed my mushrooms seperately and made a sauce with the broth from the chicken juices in the pan. also roasted my potatoes. Maybe more work, but it's wayyyy more tasty that this as it is.
Superb! A must for a novice or veteran chefs. Simple but super I improvised by adding white wine and chicken broth. I am novice chef but my husband who is competent cook found it delicious and he gives honest reviews. Thank you! To the original author and all the reviewers for their valuable knowledge and experience that helped enhanced my cooking repertoire.
Great recipe! It was so easy to make and turned out delicious. I haved it and used big boneless, skinless chicken breasts. Omited the potatoes (made brown rice separately and added brussel sprouts. As someone else sadi it looks dry going into the oven but it creates its own delicious juices. I also marinated the chicken overnight adding the lemon juice when I cooked it. I will make this again and again and again.
Very easy to make and wonderful flavors!
Pretty good! Really simple to make. I thought it'd have a little more flavor, but the flavor it had was pretty good. You taste it the most in the skin of the chicken. I had a little bit of a hard time finding a store that sold bone-in, skin on chicken breasts. Had to go to Whole Foods to find them. Only made two of the breasts, so I'll be making it again within the next week or so. Putting it in my cookbook.
Made this dish tonight and it was absolutely, wonderful, yummy, delicious! I followed the recipe exactly except I added a little fresh grated black pepper to the garlic, rosemary paste. I also made a reduction with white wine from the juices of the pan. Just plated the dish and covered it in foil to rest while I added a sauvignon blanc to the cast iron skillet, a little bit of flour, a tab of butter and stirred until it was nice and bubbly and sooooooo delicious! The lemon and rosemary blended together in perfect harmony. I've just finished the meal and describing the dish is making me want more!! The chicken was juicy and tenter, the potatoes and mushroom were cooked perfectly. I'll definately be making this dish again!! I wonder if adding some cut up fennel to the veggies next time would be good??? Hhhmmmm, I'll have to get back to you on that. : Try this dish, you'll LOVE it!
So delish and easy! I added was a sliced onion and a little extra garlic before it went in the oven (and I used chicken thighs The whole dish was so flavorful and the chicken stayed juicy. I will definitely make this again!
I don't see how anyone can call this bland. This dinner packs quite a punch in the flavor dept and was a huge hit. I couldn't find chicken breasts with skin and bones so I used thighs. Also used white mushrooms cause I couldn't find cremini, and added extra red pepper because my fiance likes spicy food. Also, instead of just dipping the chicken in the mixture, I marinated it for 8 hours, then poured it over the chicken before I put it on the oven. Came out wonderful. The extra red pepper brought out more of the pepper's flavor than spice, which went well with the rosemary and lemon. Was a bit too tart for my taste and I think one medium-sized lemon is enough but it was still DELICIOUS and my fiance raved over it. He wants to eat it again very soon.
I used boneless skinless thighs, and cooked it in a 9x13 because my skillet has a rubber handle. It still cam out really good, though. I definitely recommend letting the chicken marinade for at least 10-15, just that little bit of time gives it AMAZING flavor. I'm really impressed with this dish, and will make it often.
DELISH!! Used baby bellas and boneless skinless breasts halved...whole family LOVED it!
So easy and AMAZING the next day. The really chicken needs to be marinated ahead of time. Once you got past the surface of the chicken it just tasted like chicken. I had two breasts left over and I put them in tupperware with the breast side down in the juices. I had it for lunch the next day and it was AMAZING!
Only used 1 lemon and added white wine and butter before transferring to oven. Great recipe!
Very good. Deglazed the pan with water for some juices to pour over everything. Excellent flavor. Made half the recipe ( for two.
This dish was DELISH!!!! So easy to make and my husband and children LOVED it!!! I will use a little less lemon next time as it was a little too tangy for my liking but I was extremely happy with the results!
Amazing. Easy, inexpensive and delicious. It looks oddly dry when you put in to bake, but it makes its own juices. Sprinkled a little white wine and butter at the end. Loved it.
Absolutely delicious!! I used boneless skinless chicken breasts and it still came out very tender. Also used fresh mushrooms instead of the canned. The lemon and rosemary are not overwhelming at all. Served with a side of asparagus. I used my dutch oven for this recipe and it was super easy to make. Definitely a keeper!
Awesome recipe! The flavor seemed to show up more in the potatoes, and less so in the chicken itself. May have baked it a little too long. Other than that, great! Left the house smelling amazing...even from upstairs!
Fantastic recipe! Makes the house smell incredible. My dinner guests raved.
Delicious. I also added halved brussel sprouts covered with lemon slices to make it a complete meal. The rosemary and lemon worked well with the sprouts. Great one dish dinner.
This is a great dish for guests. It smells so delicious cooking and it's quick and easy! The house will smell amazing when guests arrive and you won't be stuck in the kitchen. I only used 11/2 lemons and substituted white mushrooms. I deglazed the skillet with 1/2 cup white wine and added 1 Tbs butter which made a great sauce to top off the dish. Perfect!
This is a great dish. SO easy to make!! This is a keeper!!
I love this recipe!!!!! Added an exta clove of garlic and some cipolline onions to the mix for a little exta flavor. Would probably add some carrots next time for color. Followed other reviewers suggestions and added a little white wine and thickened up the pan sauce with a little butter/flour and poured it over the dish. Tasted fantastic and look beautiful aranged on the platter, perfect autumnal meal!! Can't wait to make this again and share with friends.
I loved it. I doubled the rosemary, garlic, salt, red pepper and oil. Used chicken breast and drumsticks. I only used one lemon too. It was delicious but a little spicy. Good for me but my husband doesn't do the spicy stuff as well. I won't double the red pepper next time. It smelled amazing and tasted great!
Very good. Very easy. Family loved. Chicken moist and flavorful.
WOW!! This was excellent. I used skinless chicken breast, and it turned out fine. It was a little on the salty side, so I'll cut out a little next time (maybe 1/8-1/4 tsp. Great, quick week night meal.
Spectacular! I poured the garlic/pepper/lemon paste in with the chicken before I put it into the oven to roast and it was well worth it.
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