Skillet Rosemary Chicken
I’ve had this Lodge cast iron skillet for several years now and I’ve never really used it because (hanging head in shame) I’ve never really known what to do with it. So I talked to Brian, or other blog contributor, about it and since he’s the master of meat, he suggested this skillet rosemary chicken.
This chicken is juicy and full of flavor. A little tang from the lemon with some earthiness from the mushrooms and rosemary make this a well rounded meal.
But what impressed me most about this is that the chicken did not stick to the skillet. At all. I was amazed. For that reason alone, I’ll be looking for reasons to use my cast iron skillet more often. Happy day!
Don’t forget that we have all our Lodge products on sale for at least 10% off!
- 1 lb small red-skinned potatoes, halved, or quartered if large
- Kosher salt
- 2 sprigs fresh rosemary, plus 1 tablespoon leaves
- 2 cloves garlic, smashed
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves reserved)
- 2 T extra-virgin olive oil
- 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 1 lb cremini mushrooms, halved
- 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.