Skillet Rosemary Chicken
by Nikki Slick

3/4 pound small red-skinned potatoes, halved
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts
10 ounces mushrooms, halved
Preheat the oven to 450. Cover potatoes
with cold water in a saucepan with salt. Bring to a boil over medium-high 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 paste to a bowl. Stir in juice of 1 lemon and the
olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high. Add the chicken, skin-side down, cover and cook until
the skin browns, about 5 minutes. Turn the chicken add the mushrooms potatoes to the skillet and drizzle
with the juice of the remaining lemon. Transfer to oven and roast,
uncovered, 20 to 25 minutes. Enjoy!

Adapted from Food Network

Nikki Slick is a singer, songwriter and one half of the band Slick & Rose as well as an art enthusiast with an ultra hip blog called

  One Response to “Eat- Fall’s Skillet Rosemary Chicken”

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