Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, skillet rosemary chicken. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Skillet Rosemary Chicken is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Skillet Rosemary Chicken is something which I have loved my whole life. They’re nice and they look wonderful.
Make This Delicious Rosemary Chicken & Potato Recipe Baked To Perfection. Turn Your Regular Chicken Dinner Into A Flavorful, Enticing Supper. Heat a large cast-iron skillet over medium-high heat. Turn the chicken; add the mushrooms and potatoes to the.
To begin with this recipe, we have to prepare a few ingredients. You can cook skillet rosemary chicken using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Skillet Rosemary Chicken:
- Make ready 3/4 lb red potatoes, halved (or quartered if large)
- Get kosher salt
- Make ready 2 sprigs fresh rosemary, plus 1 Tbsp leaves
- Make ready 1 garlic clove, smashed
- Get 1 pinch red pepper flakes (or more)
- Get 2 lemons, juice of (squeezed halves reserved)
- Make ready 4 (6 -8 ounce) skin-on bone-in chicken breasts
- Make ready 2 tablespoons extra-virgin olive oil
- Make ready 10 ounces cremini, baby bell or white mushrooms, halved
Then you brown the the thighs skin side down, turn the chicken pieces over, wiggle some garlic and shallots in between the thighs, and roast in the oven until cooked through. Serve over rice and garnish with rosemary if desired. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. With tongs, and when the skillet easy releases the chicken skin, flip the chicken thighs over.
Instructions to make Skillet Rosemary Chicken:
- 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.
- While the potatoes are cooking, preheat the oven to 450°F. 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. Turn the chicken; add the mushrooms and potatoes to the skilled and drizzle with 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 in crisp, 20 to 25 minutes.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. With tongs, and when the skillet easy releases the chicken skin, flip the chicken thighs over. Add wine, chicken broth, rosemary, garlic and bay leaves. cookware: oven-proof skillet Bone-in, skin on chicken that's pan seared in a skillet locks in all the juices and flavor while creating a shatteringly crisp skin on the outside. The chicken is moist and full of flavor from the rosemary and garlic marinade. Season chicken with salt and pepper.
So that’s going to wrap this up for this exceptional food skillet rosemary chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
