Hello loves! I hope you had a great start to the week! My sweet hubby finally made it home and I couldn't be more thrilled!! Seriously, you just never realize how important someone is to you until you have to live without them. Anyway, after being on boat for the past 10 days, I knew he would be needing some good home cookin', something healthy, packed with protein and filling. So I made him a few of our favorite things, a rosemary chicken skillet, I found here thanks to Pinterest, and our new favorite side dish proscuitto wrapped asparagus.
The rosemary chicken skillet has become a keeper on our go-to list of dinners! It's pretty quick, (takes about 30 minutes) and is packed full of flavor!!!
Recipe from Minimally Invasive blog and originally adapted from Food Network
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves2 cloves garlic, smashedPinch of red pepper flakesJuice of 2 lemons (squeezed halves reserved)2 tablespoons extra-virgin olive oil4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)10 ounces cremini mushrooms, halved
Kosher salt2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves2 cloves garlic, smashedPinch of red pepper flakesJuice of 2 lemons (squeezed halves reserved)2 tablespoons extra-virgin olive oil4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)10 ounces cremini mushrooms, halved
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.
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.
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. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and 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 is crisp, 20 to 25 minutes.
{Image Credit: Minimally Invasive Blog}