Rosemary Beer Chicken and Skillet Potatoes - The Beeroness

By cindyandmojo

Ingredients

• 2 tbs fresh rosemary, chopped
• 3 tbs olive oil, divided
• 1 tbs stone ground mustard
• 1 tbs honey
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup beer (pale ale, brown ale, hefeweizen)
• 4 boneless skinless chicken thighs
• 1.5 lbs small red potatoes, quartered

Details

Servings 1
Adapted from thebeeroness.com

Preparation

Step 1

Add the rosemary, 2 tablespoons olive oil, mustard, honey, salt, pepper and beer to a large bowl or baking dish. Add the chicken, refrigerate for at least 30 minutes and up to 12 hours.

Preheat oven to 375.

Heat the remaining 1 tablespoons olive oil in a cast iron skillet until hot but not smoking. Add the potatoes, cook until browned on cut sides, but not cooked through, about 5 minutes, remove from heat.

Place the chicken on top of the potatoes, pour ½ cup of the chicken marinate over the chicken.

Bake at 375 until chicke and potatoes are cooked through, about 25 minutes.