Tina Made Rosemary Chicken

By no stretch of the imagination am I “good” at cooking, but I realize that it’s a very necessary life skill (sigh). With that said… Holy smokes. This is the best recipe I’ve tried in a long time. I’ve been on a let’s-eat-more-fish-and-less-chicken-and-beef kick, but this dish has ruined me because it’s been officially added to my rotation of favorites. Here it is from Food Network, rated 5 stars and all, with a few ingredient modifications in italics below.

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Ingredients:

  • 3/4 pound small red-skinned potatoes, halved, or quartered if large [increased to 1 lb.]
  • Kosher salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed [increased to 3 cloves]
  • Pinch of red pepper flakes [what’s considered a pinch?! I used a dime-sized amount.]
  • Juice of 2 lemons (squeezed quarters reserved)
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each) [used 1.5 lbs. chicken thighs– also can use drumsticks]
  • 10 ounces cremini mushrooms, halved [increased to 1lb., threw away the stems, and quartered]

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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.

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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.

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Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

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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. While chicken cooks, wash and quarter cremini mushrooms. NOTE: I don’t have a cast-iron skillet so I used a regular large fry pan.

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Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon quarters 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. If you’re using a regular pan like I did, transfer everything to an oven-safe dish before putting in the oven; I used a 9″x13″ Pyrex baking dish.

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An additional change I would make for next time would be to use skin-on chicken thighs/breasts or drumsticks like the original recipe recommends. Mine was skinless, and therefore lost all crispiness. Delicious regardless. 🙂 Yields 4 servings.