Skillet Rosemary Chicken
Split chicken breasts cook beautifully alongside potatoes and cremini mushrooms in this deliciously simple skillet dinner. Browning the breasts first on the stovetop makes for crispy skin, while a final roast in the oven cooks them evenly for the juiciest results. Rosemary sprigs and lemon halves roasted alongside the chicken and vegetables add depth of flavor and irresistible aroma.
Equipment
- 1 Large Cast Iron Skillet Essential for stovetop searing and oven roasting
- 1 Medium Saucepan For pre-cooking potatoes
- 1 Cutting Board
- 1 Large Chef's Knife
- 1 Mixing Bowl For marinating chicken
Ingredients
Main
- 3/4 pound small red-skinned potatoes halved, or quartered if large
- Kosher salt
- 2 sprigs fresh rosemary plus 1 tablespoon leaves
- 1 clove garlic smashed
- Pinch of red pepper flakes
- Juice of 2 lemons squeezed halves reserved
- 2 tablespoons extra-virgin olive oil
- 4 skin-on bone-in chicken breasts (6 to 8 ounces each)
- 10 ounces cremini mushrooms halved
Instructions
- Preheat the oven to 450 degrees F. 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. 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 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.
Notes
For exceptionally crispy chicken skin, ensure breasts are thoroughly patted dry before applying the herb rub. The initial stovetop sear develops a beautiful golden crust, while finishing in the oven ensures even cooking and juicy results without over-browning. Always add the pre-cooked potatoes and mushrooms once the chicken is flipped to allow them to absorb flavors and finish cooking alongside. A meat thermometer is highly recommended to ensure the chicken reaches an internal temperature of 165°F (74°C) for optimal safety and doneness. Consider a brief resting period for the chicken after roasting to allow juices to redistribute, yielding a more tender final product.