Its been quite awhile since I posted a recipe. The way I cook has changed a little bit since we moved to the farm. Going out to eat is a rare occurrence because of our rural location which has impacted my cooking, and about a year ago we started trying to eat a little “healthier”. Whatever that means.
This meal is one of our favorites and is gluten free if you are trying to avoid gluten. It tastes best when cooked in a cast iron skillet, but I have made it in a dutch oven as well and it turned out good. If you don’t use a cast iron pan I would recommend browning the meat in a pan with a tablespoon of oil for a little more flavor. I often skip the mushrooms so feel free to do that if they are not your thing.
Rosemary Lemon Chicken
4-8 red potatoes (I tend to use more if I skip the mushrooms and less with the mushrooms)
3-4 sprigs fresh rosemary
2 cloves minced garlic
Pinch of red pepper flakes
2 teaspoons salt
2 tablespoons olive oil
2-4 pieces of chicken (I typically use boneless chicken breasts, but use bone-in thighs or chicken breast if you prefer)
10 ounces mushrooms – halved or sliced (optional)
Preheat the oven to 450 degrees. Wash the potatoes, and halve or quarter depending on size. Cover the potatoes with water and salt the water. Bring to a boil and cook until tender, drain and set aside.
While the potatoes are cooking, prepare the chicken. Pile 1 1/2 tablespoons (1-2 sprigs) of rosemary leaves, garlic, salt, and red pepper flakes on a cutting board. Mince the ingredients until they form a paste. Transfer the paste to a shallow dish. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a cast iron skillet over medium-high heat. Add the chicken and cook approximately 5 minutes on each side or until browned. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining and the juice of the remaining lemon. Add the remaining rosemary sprigs and the squeezed lemon halves to the pan. Roast, uncovered, in the oven for 20-25 minutes or until chicken is cooked through.
Serves 3-4 people.