Skillet Rosemary Chicken

I have finally conquered my fear of using a frying pan both on the stove and in the oven for a dish.  I never owned pans that could go from stove to oven until after I was married and it wasn't until recently that I have taken full advantage of this.

I love this recipe.  The flavors are so full and it makes your entire house smell amazing.  My stomach was growling by the time it was ready!  There is minimal prep and I chose to use boneless, skinless chicken breasts to make the meal a tad healthier.  I also skipped using mushrooms and instead sauteed one half cup of diced onions with the chicken.

Just a reminder - do NOT grab the skillet handle after the dish has been placed in the oven... or once its out of the oven on the counter.  I made this mistake the first time I made this dish and ended up with severe burns on my palm.  Put a hot mit over the handle, or buy a silicone handle cover to use once the skillet is out of oven!  I do not own a cast-iron skillet, instead I use my All-Clad skillet which is oven safe.

Skillet Rosemary Chicken, courtesy of Food Network Magazine

3/4 lb small red-skinned potatoes, halved, or quartered if large  

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 Tbsp extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

10 oz 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.