Friday, November 25, 2011

Skillet Rosemary Chicken with Potatoes

Does anyone know where the sun went? It's been missing, for a week now, and I'd really like it back! Not only can I not seem to wake up (and even drinking an entire pot of coffee by myself doesn't help!) but its just depressing how dreary it is out! I have been relying entirely on natural lighting to take photos lately, but without it, my photos just SUCK! I'm going to have to figure something out. Something that doesn't include spending a lot of money on a crazy expensive lighting apparatus.

I hope you all had a lovely day yesterday, and stuffed yourselves silly! We had a great time with friends, and ate way too much - but that is what you are totally supposed to do!  

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! 

On another note, I decided to jump on the social media bandwagon - The Gingered Whisk is now on Facebook! Head on over and "like" it! It will be fun, I promise! (click here!)

Skillet Rosemary Chicken with Potatoes (Minimally Invasive)

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 OR 3 carrots, chopped into 2" pieces OR both!

Preheat the oven to 450.
In a saucepan, cover the potatoes with cold water and a sprinkle of salt.
Bring to a boil over medium high heat, and cook about 8 minutes, or until tender.
Drain potatoes and set aside.

Pile the rosemary, garlic, 2 tsp salt and red pepper flakes onto a cutting board and mince/mash into a paste with your knife. 
Transfer to a bowl, stir in the juice of 1 lemon (Keep the lemon!!!!) and the olive oil.
Coat the chicken in this mixture.
Heat a large cast iron skillet over medium-high heat, and cook the chicken, skin side down, about 5 minutes (or until the skin browns).
Remove the chicken from the pan, add the mushrooms (or carrots, or both) and potatoes to the skillet.
Place the chicken over the veggies and drizzle with remaining marinade.
Squeeze the juice from the remaining lemon on top, and add the squeezed out lemon halves to the pan, along with a bit more rosemary.
Transfer the skillet to the oven and roast, uncovered, until the chicken is cooked through, about 20-25 


  1. yum, this looks like great comfort food to me!

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


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