Recipe of Speedy Skillet Rosemary Chicken

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, skillet rosemary chicken. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Skillet Rosemary Chicken is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Skillet Rosemary Chicken is something that I’ve loved my whole life.

Lemon Rosemary Chicken ~ Chicken thighs rubbed and marinated with lemon, rosemary, garlic, then seared in skillet and finished in oven. Want a classic roast-chicken flavor without hauling out all the heavy equipment? Ok, here's a recipe for all of my chicken loving readers out there, and I know there are quite a few of you. Ingredients. ¾ lb(s) small red-skinned potatoes, halved, or quartered if large.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have skillet rosemary chicken using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Skillet Rosemary Chicken:

1. Get 3/4 lb red potatoes, halved (or quartered if large)
2. Prepare kosher salt
3. Make ready 2 sprigs fresh rosemary, plus 1 Tbsp leaves
4. Make ready 1 garlic clove, smashed
5. Get 1 pinch red pepper flakes (or more)
6. Prepare 2 lemons, juice of (squeezed halves reserved)
7. Prepare 4 (6 -8 ounce) skin-on bone-in chicken breasts
8. Make ready 2 tablespoons extra-virgin olive oil
9. Get 10 ounces cremini, baby bell or white mushrooms, halved

In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side Remove chicken from skillet and cover to keep warm. Now add reserved marinade to the skillet. We have a Rosemary bush in the backyard, but have yet to actually use any Rosemary from that bush until now.

Instructions to make Skillet Rosemary Chicken:

1. 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. 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.
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 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.

Now add reserved marinade to the skillet. We have a Rosemary bush in the backyard, but have yet to actually use any Rosemary from that bush until now. Once Skillet is heated, add the olive oil. Add the lemon juice to the Skillet. Add the chicken to the skillet (in batches, if necessary) skin side down and cook until well browned Turn the chicken over, sprinkle the pancetta and olives around it, and tuck the lemon and rosemary.

So that is going to wrap it up for this special food skillet rosemary chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!