Tuesday, June 26, 2012
Rosemary Lemon Skillet Chicken
This chicken dish is perfect for any time of year. It will always hit the spot. This is one of my favorite dishes because you make it all in one dish, easy clean-up. Perfect for an easy weeknight dinner. How many times can I say easy? It is so easy, really.
Source: Food Network
3-4 Chicken Breast, skinless and boneless
3/4 lb of Red Potatoes, quartered
10 oz of Cremini mushrooms, halved
2 cloves of Garlic, minced
2 Lemons, juiced and reserve skins
2 tablespoons of Extra Virgin Olive Oil
1 1/2 tablespoons of Rosemary, chopped + 2 sprigs of fresh Rosemary
2 teaspoons of Kosher Salt
Red Pepper Flakes, to taste
First, pre-heat your oven to 450 degrees.
Next, get out a mortar and pedestal. Combine the rosemary leaves, garlic, salt, and red pepper flakes into the mortar. Combine until the ingredients form a paste.
Now, transfer paste to a bowl and add the olive oil and juice from one lemon. Add the chicken and coat well. If I have time, I will do this part early in the day and let the chicken marinade.
Next, heat a large iron skillet over medium-high heat.
Add the chicken and cover for 5 minutes, until the skin browns. Remove the chicken and put on a separate plate.
Place the mushrooms and potatoes into the iron skillet. Put the chicken and any juices on top of the mushrooms and potatoes.
Next, put the rosemary sprigs, remaining juice of 1 lemon, and the skins of the lemons into the skillet.
Bake for 30 minutes or until chicken is done.