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Skillet Rosemary Chicken with Potatoes

Easy Skillet Rosemary Chicken

This skillet chicken dinner is an easy and super flavorful way to do a weeknight meal! Packed with perfectly cooked carrots and potatoes, flavored amazingly with lemon, garlic and rosemary – and it takes about 40 minutes from start to finish! The perfect weeknight meal!
 Skillet Rosemary Lemon Chicken
This skillet chicken is a great meal – its fast, its cheap, and it tastes wonderful! I have really been enjoying cooking with bone-in chicken lately. Not only is it like half the price of skineless breasts, but I find that it is juicier and much more forgiving – there is so much you can do with it, and you can pretty much not ruin it!
Lemon Rosemary Chicken

Skillet Rosemary Chicken with Potatoes

Print Recipe
Serves: 4 servings Cooking Time: 40 minutes

Ingredients

  • 3/4 pound small red skinned potatoes, halved
  • kosher salt
  • 2 tablespoon dried rosemary, divided
  • 2 cloves of garlic, smashed
  • pinch of red pepper flakes
  • 2 lemons
  • 2 tablespoons olive oil
  • 4-6 skin-on, bone-in chicken thighs
  • 10 ounces cremini mushrooms, halved
  • 3 carrots, chopped into 2" pieces

Instructions

1

Preheat the oven to 450.

2

In a saucepan, cover the potatoes with cold water

3

and a sprinkle of salt.

4

Bring to a boil over medium high heat, and cook

5

about 8 minutes, or until tender.

6

Drain potatoes and set aside.

7

8

In a small bowl, mix together the dried rosemary, garlic, 2 tsp salt and red pepper flakes, the juice of 1 lemon (Keep the lemon!!!!) and the olive oil.

9

Coat the chicken in this mixture.

10

Heat a large cast iron skillet over medium-high heat, and cook the chicken, skin side down, about 5 minutes (or until the skin

11

browns).

12

Remove the chicken from the pan, add the mushrooms, carrots, and potatoes to the skillet.

13

Place the chicken over the veggies and drizzle with remaining marinade.

14

Squeeze the juice from the remaining lemon on top, and add the squeezed out lemon halves to the pan, along with a bit more

15

rosemary.

16

Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through, about 20-25 minutes, or until done.

17

Enjoy!

recipe from (Minimally Invasive)

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2 Comments

  • Reply
    www.you-made-that.com
    November 26, 2011 at 4:03 AM

    yum, this looks like great comfort food to me!

  • Reply
    The Double Dipped Life
    November 28, 2011 at 4:47 PM

    This looks so good! Rosemary and lemon are amazing together.

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