I didn't have bone-in skin-on chicken. So i use the boneless skinless chicken. And I also couldn't find cremini mushrooms. So i use the regular mushrooms. But it all turned out just fine. For whatever reason the mushroom seemed to have soaked up all the lemon because that was the one thing i tasted lemon in. It was good and I would make it again anytime.
Happy Cookin
Foodnetwork Magazine
Cook Like A Star!
May 2010
Skillet Rosemary Chicken
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 iol
4 Skin-on, Bone in chicken breast
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, the mince and smash 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-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 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 to25 minutes.
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 iol
4 Skin-on, Bone in chicken breast
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, the mince and smash 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-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 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 to25 minutes.
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