This hearty and filling meal comes together in one large skillet. Yes, you read that correctly, one skillet! That means lots of extra time for you not spent cleaning a sink full of dishes. I highly recommend sticking to the recipe and using bone-in chicken. Leaving the bone in keeps the chicken juicy and flavorful. Boneless chicken will work fine, but it might become dried out, so you will want to check on it more frequently.
Recipe yields 6 servings
1 lb baby red potatoes, diced
3 sprigs fresh rosemary, plus 1 tbsp extra leaves
2 cloves garlic
Pinch of salt
Dash of red pepper flakes
2 tbsp extra virgin olive oil
6 skin-on, bone-in chicken breasts
10 oz. cremini mushrooms, sliced
Preheat the oven to 450F degrees. Add the potatoes to a pot and cover with cold water. Bring water to a boil and cook potatoes until tender. Drain and set aside.
Mince the garlic into a paste and combine with rosemary leaves, red pepper flakes and salt. Add to a mixing bowl and whisk together with the juice from 1 lemon and the olive oil. Add chicken to the bowl and flip to evenly coat chicken. Heat a skillet on high heat and cook chicken, skin-side down until browned and crisp.
Turn the chicken and add the cooked potatoes and mushrooms to the skillet. Drizzle with the juice of the remaining lemon and fill in the gaps of the skillet with rosemary sprigs and the squeezed lemon halves. Place the skillet in the oven and roast, uncovered, for 35-45 minutes until the chicken is cooked through. Serve and enjoy!