How to Make Award-winning Skillet Rosemary Chicken
Hello everybody, it is me, Dave, welcome to my recipe site. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Skillet Rosemary Chicken. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Skillet Rosemary Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Skillet Rosemary Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Skillet Rosemary Chicken is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Skillet Rosemary Chicken estimated approx 30-35 minutes.
To begin with this recipe, we must first prepare a few components. You can have Skillet Rosemary Chicken using 9 ingredients and 3 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Skillet Rosemary Chicken:
- 3/4 lb red potatoes, halved (or quartered if large)
- kosher salt
- 2 sprigs fresh rosemary, plus 1 Tbsp leaves
- 1 garlic clove, smashed
- 1 pinch red pepper flakes (or more)
- 2 lemons, juice of (squeezed halves reserved)
- 4 (6 -8 ounce) skin-on bone-in chicken breasts
- 2 tablespoons extra-virgin olive oil
- 10 ounces cremini, baby bell or white mushrooms, halved
Instructions to make Skillet Rosemary Chicken
- 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.
- While the potatoes are cooking, preheat the oven to 450°F. 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 skilled 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 in crisp, 20 to 25 minutes.
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