Skillet Rosemary Chicken 3/4 pound small red-skinned potatoes, halved, or quartered if large Kosher salt 2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves 2 cloves garlic, smashed Pinch of red pepper flakes Juice of 2 lemons (squeezed halves reserved) 2 tablespoons extra-virgin olive oil 4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each) 10 ounces cremini mushrooms, halved
Rosemary chicken skillet. - love this! Quick, easy simple tea. Made with white instead of red potatoes and think used chicken breast as that's all there was.
Lemon-Rosemary Roast Chicken with Potatoes ~ Start cooking the whole chicken in the oven by itself, then add lightly-seasoned potato wedges to the roasting pan to finish the cooking process and ensure that the meal comes together perfectly. Carve the bird, dish up the potatoes, and serve with the only side you'll ever need with this recipe–a wedge of lemon.