S+S chow: skillet rosemary chicken

Thank you, thank you it's Friday! It has been a long week and we have a busy weekend of festivities on the way. Maybe a soiree that we will share with you all next week...hmmm. Today, we are sharing with you an amazingly scrumptious, as well as, affordable dish. Chicken thighs are a cheap meal solution that bring a whole lot of flavor. Quick and easy, this dish is. It will not disappoint, my friends. Happy weekend!

{Minimally Invasive}

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves

2 cloves garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)

10 ounces cremini mushrooms, halved

Directions

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, 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. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and 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.