Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a simple dish, skillet rosemary chicken. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
What you need: - Chicken breast - Rosemary - Seasoning , Salt, pepper - Butter - Lemons - Mushrooms - Zucchini - Garlic - Olive Oil. Want a classic roast-chicken flavor without hauling out all the heavy equipment? Lemon Rosemary Chicken ~ Chicken thighs rubbed and marinated with lemon, rosemary, garlic, then seared in skillet and finished in oven.
Skillet Rosemary Chicken is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Skillet Rosemary Chicken is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook skillet rosemary chicken using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Skillet Rosemary Chicken:
- Prepare 3/4 lb red potatoes, halved (or quartered if large)
- Make ready kosher salt
- Take 2 sprigs fresh rosemary, plus 1 Tbsp leaves
- Take 1 garlic clove, smashed
- Make ready 1 pinch red pepper flakes (or more)
- Make ready 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
Stir in the rosemary sprigs and remaining ¼ teaspoon of salt. Chop rosemary and mince garlic while skillet is heating. A delicious and easy Tomatoes and Rosemary Chicken Recipe - made in just ONE skillet! You only need some lemon, garlic, diced tomatoes, and fresh rosemary to make this skillet chicken shine!
Steps 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.
This one-skillet dinner brims with Mediterranean goodness. The sweet and tangy fig and rosemary chicken made in cast iron skillet will be a hit on your dinner In fact, I did dirty up the cast iron skillet for this fig and rosemary chicken. Let me tell you a little. Try our cast iron skillet rosemary chicken. There's something about the smell of rosemary, simmering on a stovetop, that instantly transports me to cozy memories of cold-weather gatherings.
So that’s going to wrap this up for this unique food skillet rosemary chicken recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
