Yep, More Chicken

Hi, it’s me, your favorite disappearing blogger! I’ve been tied up with work and taking care of the doggies while Gil‘s away this week, but I didn’t want to let too much time pass before posting about this heavenly dish — skillet rosemary chicken. I still haven’t quite figured out what makes it so wonderful because there’s nothing out of the ordinary about it. I mean, combining chicken with lemon, potatoes, garlic & rosemary…


ROSEMARY! Why didn’t anyone in the history of the world ever think of adding rosemary to chicken?! Brilliant!

But really, there’s just something about it that knocked my socks off.

It’s probably the copious chicken fat the potatoes and mushrooms roast in, now that I think about it. Mmmmmm….

recipe after the jump

Skillet Rosemary Chicken lightly adapted from Food Network

If I plan ahead next time, I’ll probably marinate the chicken for a couple of hours before continuing with the recipe. The skin is quite flavorful but if you eat your chicken skinless, you’ll be relying on the potatoes and mushrooms for most of the impact. Not that this is a huge problem…

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

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.

  1. I’m thinking that if you put the paste under the skin, you’d keep the flavor even if you discard the skin. This sounds lovely–I adore chicken and rosemary!

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  3. In the oven at this very moment…My hands smell like Rosemary and lemons…I like it!

  4. Tirabaralla — seriously, right? I suppose it’s the proportions here that make it so good…guess I never hit that magical balance before.

    SherryE — that’s an intoxicating fragrance, isn’t it? Hope you enjoyed it!

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  8. Found your recipe today while doing my meal planning and just had to make this for supper. Thank you so much! My whole family loved it and my 5 yo has asked me to pack him some to take to school tomorrow for lunch. My favorite part was the mushrooms and since I’m one of the only one who eats them … I got to indulge! Next time, I think I’ll make double the mushrooms. Thanks again, can’t wait to try some more of your recipes.

  9. I just ate this dish! It was delicious and it is one for the books!! Really simple to make too!!

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  11. I modified this recipe slightly, since I had some boneless, skinless chicken breasts in the freezer that have been begging to be in a recipe. I marinated the chicken for about an hour, and cooked it longer in the skillet to make sure it was cooked through. The result was absolutely fantastic- and really easy! I will definitely make this again!

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  13. Absolutely delicious! I through in some brussel sprouts, broccoli, and asparagus before roasting in oven. This was seriously heaven <3

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  15. I made this last night and I can’t even believe “I” was able to make a meal like this. It was really easy and an amazing meal. Thanks for posting this wonderful recipe!

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  17. Oh. my. gosh. Found this on pinterest, and thought it looked good, and made it for supper. Wow. Good doesn’t even describe how happy my mouth was!! Thanks so much for the recipe!

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  19. This looks awesome!! Going to try it tonight with my Fiance 🙂

    I have a question that has nothing to do with the food. Where did you get your cutlery? From what I can see of it it looks very nice! I’m filling out my wedding registry and am having trouble deciding on cutlery sets haha.

  20. Hi Sarah – thanks for commenting. I hope you enjoy the dish tonight! I’m afraid you won’t be so happy about the place setting, though. It was just a one-off floor sample I picked up for styling (at Bloomingdale’s, I believe, but don’t hold me to that). If you’re looking for sterling silver, I’ve seen a lot of nice settings at times on Ebay, but they’re still pretty pricey. Good luck with your search, and congratulations on your upcoming wedding!

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  23. Just made this tonight – blew my mind! The crispiness of the skin was perfect — I went on to add brow rice as a side. It was delicious!

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  26. I also found this site on Pinterest, and made this dish tonight … WOW!!! This was one of the most delicious meals I have made in a while. I did triple the paste combo and let the chicken breast splits marinate for a couple of hours. And I also hate mushrooms, so I replaced them with one yellow onion cut into large pieces, and it made the chicken and potatoes even tastier. Great recipe! this will be a staple in my household for years!

  27. Being a full-time RVer we are very careful about the weight we carry in our 5th wheel. Because of this a do not have any cast iron skillets or dutch ovens. Can a this be adapted to regular skillets and baking pans or maybe even a crockpot?

  28. Fabulous recipe! Thanks for sharing. It turned out great even with boneless, skinless chicken breasts -and I didn’t even marinade them!

  29. I made this for dinner for our anniversary, it was so delicious & beautiful!
    It was so good I didn’t even mind not getting to go out 🙂 Even our 2 toddler
    Boys ate it up!! Thanks for such a great recipe!

  30. What a scrumptious looking dinner, as I sit with my popcorn snack! I’m putting this on the menu for dinner this week. Great photos too!
    Thank you for sharing it!

  31. Can’t wait to make this later this week. Do I need to put oil in the skillet before I put everything in? I’ll be leaving the skin on the chicken thighs, just trimming off the excess.

  32. Looking at the recipe again, I guess I don’t need to put any oil in–the chicken goes in skin side down at first, and then later, the marinade is in the pan, and that’s got some oil in it–so that answers my question. Thanks!

  33. I made this last Sunday and served it with cheddar biscuits. It was AMAZING. Everything was so lemony and garlicky and (rosemary-ish..?). Will be making this again!

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  36. I finally found some time to come back and thank you for this lovely recipe! It is incredibly flavorful and satisfying, and very easy to put together. I have made it three times already and I’m planning on making it again tomorrow. The family loves it! The only modifications I have made involve adding a bit more lemon juice, a LOT more mushrooms and a little bit of honey. It is delicious!

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  39. I used skless breasts because I don’t want that kind of fat in my diet, but I used lemon flavored olive oil and it was DE-lish:)

  40. For everyone asking if this dish can be made without a cast iron skillet. YES, you can! While I love cooking, I haven’t yet mastered the art of the seasoning and upkeep of cast iron so I improvise. To make this dish, I put an empty 9x13in glass baking dish (like Pyrex) in the cold oven and let it preheat. Then, I make the rest of the dish as described, then dump everything from my skillet into the hot glass dish, put the chicken on top, and bake as directed. For additional flavor, I also add a small sliced onion and saute for a few minutes before adding in the mushrooms and potatoes. I love this recipe, we make it all the time!

  41. This is really ridiculously flavorful and good. I’m going to try it tonight with cauliflower for low-carbing. thanks

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  44. Absolutely wonderful! This was so easy and esp if you marinade it 1-2 hrs ahead of time, it has lots of time to sit in all the goodness 🙂

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  48. I made this for dinner tonight. Next time in will have to double the recipe, my family wanted seconds.
    It was a delicious taste of summer.

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  53. Good post. I learn something totally new and challenging on sites I stumbleupon every day. It’s always exciting to read through content from other writers and practice something from their sites.

  54. I made this tonight and it turned out just like the picture. It was the best chicken I think I’ve ever had and I’m not a real fan of dark meat. I’m always looking for recipes with legs and thighs however, for my frugal meals collection and this was a keeper!

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  56. This was DELICIOUS! And so easy! Definitely a keeper. I shared the link to this recipe on facebook because everyone was asking for it!

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