If you could throw a cast iron skillet in the dishwasher, it would officially be the greatest invention ever made.
I’m a bit cast iron skillet obsessed, and probably need to attend some sort of addicts meeting. It always seems that every other picture on my camera is in a cast iron skillet. Cast iron just makes things better. And there are so many complete meals you can make with just one cast iron skillet. Oh, also, frequent cast iron skillet usage is correlated to big muscles.
This recipe is great because it’s an all-in-one dinner (though we did have a salad with this, because I always feel the need for something green) that’s easy and fairly quick. Chicken is browned until the skin is nice and crisp, and then it’s tossed with potatoes, mushrooms fresh rosemary and lemon, and finished off in the oven. It is quite lemony, so if you don’t want the lemon flavor to be fairly prominent, you may want to cut down. Personally, I love lemon and find the amount to be great. This dish is actually pretty similar to Greek lemon-oregano roasted chicken except of course rosemary replaces the oregano.
I used thighs when I made this but the original recipe calls for breasts, and you could also just use a whole cut-up chicken (though you’ll want to cut the pieces so they are fairly equal in size and cook evenly). It’s easily adaptable so you can really use any herb you want, or even swap out the mushrooms for a green vegetable. And it’s a great way to get a roasted chicken dish on the table in under an hour.
Skillet Rosemary Chicken
Adapted from Food Network
3/4 lb. small red-skinned potatoes, halved (or quartered if large)
2 springs fresh rosemary, plus 1 Tbsp. rosemary leaves
2 cloves garlic, smashed
pinch of red pepper flakes
2 medium lemons, juiced and divided, with juiced halves reserved
2 Tbsp. olive oil, divided
6 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breasts
3/4 lb. cremini mushrooms, halved
Preheat the oven to 450. Place the potatoes in a saucepan and add cold water until they are covered. Bring to a boil over medium-high heat and continue to boil until just fork tender, about 6-8 minutes. Drain and set aside.
Pile the tablespoon of rosemary leaves, garlic, 2 tsp. kosher salt, and red pepper flakes onto a cutting board. Mince and mash into a paste using a large knife. Transfer the mixture to a bowl and add the juice from one lemon and 1.5 Tbsp. oil. Add the chicken and toss to coat.
Heat a cast iron skillet over medium-high and once hot, ad the chicken skin side down. Cover and cook until the skin is browned, about 5 minutes. Toss the potatoes with the remaining 1/2 Tbsp. oil and salt and pepper. Flip the chicken, and then add the mushrooms and potatoes to the pan. Drizzle the juice of the second lemon over everything. Nestle the lemon halves and rosemary sprigs in, and then place the skillet in the oven. Roast, uncovered, until the chicken is cooked through, about 20 minutes.