• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, E
MineralsCopper, Natrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound small red-skinned potatoes, halved, or quartered if large

  2. Kosher salt

  3. 2 sprigs fresh rosemary , plus

  4. 1 tablespoon leaves

  5. 1 clove garlic , smashed

  6. Pinch of red pepper flakes

  7. Juice of 2 lemons (squeezed halves reserved)

  8. 2 tablespoons extra-virgin olive oil

  9. 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

  10. 10 ounces cremini mushrooms , halved

  11. Photograph by Antonis Achilleos

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g


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