Skillet Rosemary Chicken


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