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…
STOP THE PRESSES!
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.
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!
Comment by Jennifer — November 20, 2010 @ 2:30 am
beautiful photography.. this is the ultimate comfort food.
x
Nicole
http://nicolefranzen.blogspot.com/
Comment by Nicole Franzen — December 7, 2010 @ 8:12 pm
[...] Skillet rosemary chicken with roasted red potatoes [...]
Pingback by Week Two of Our 30-Day Challenge: Low Sugar | Think Products — December 31, 2010 @ 1:34 pm
This looks delicious! I received a cast iron skillet as a Christmas gift so maybe I will try this out!
Comment by Aubrey — February 17, 2011 @ 12:18 pm
Looks delicious, anyhow in Mediterranean countries rosmery has been added to chicken for…millenia, I suppose
Comment by Tirabaralla — April 22, 2011 @ 1:22 pm
In the oven at this very moment…My hands smell like Rosemary and lemons…I like it!
Comment by SherryE — April 22, 2011 @ 5:39 pm
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!
Comment by Amy — April 23, 2011 @ 7:56 am
[...] week’s Friday Recipe comes from chimeraobscura.com and I think it looks so delicious and easy. Love me some chicken [...]
Pingback by Friday Recipe|Skillet Chicken | accordingtocarey.com — May 13, 2011 @ 11:44 am
[...] (imagen y receta via Minimally Invasive) [...]
Pingback by Todo lo que te gusta en una sartén | LATINO LIVING – Decoración Estilo Hogar — September 26, 2011 @ 8:29 pm
[...] recipe was posted on the blog “Minimally Invasive” [...]
Pingback by Rosemary Chicken w/Lemon « QC Alive, Supporting "Local" — September 27, 2011 @ 11:38 am
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.
Comment by stacy — September 27, 2011 @ 8:10 pm
I just ate this dish! It was delicious and it is one for the books!! Really simple to make too!!
Comment by Sarah — October 2, 2011 @ 4:36 pm
[...] Salad with Roasted Garlic Cloves 6. Thin Crust White Pizza and Olive Garden Inspired Salad 7. Rosemary Chicken Skillet 8. Orange Chicken, Rice and Spring Rolls 9. Fried Chicken with Loaded Mashed potatoes 10. Chicken [...]
Pingback by Give me some feed back …………….. « Lethbridge Fitness — October 3, 2011 @ 8:43 am
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!
Comment by Kelsey — October 3, 2011 @ 8:13 pm
I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie
Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!
Comment by Charlotte Ferreux — October 16, 2011 @ 10:02 pm
Hi! This popped up in my Pinterest feed and I’m very glad it did! We had it tonight and it was fantastic! Thanks!
Comment by Michelle G — October 25, 2011 @ 8:03 pm
[...] 8. Rosemary chicken http://chimeraobscura.com/mi/yep-more-chicken/ [...]
Pingback by Kitchen fail « stilettosinthekitchen — November 15, 2011 @ 9:12 pm
Absolutely delicious! I through in some brussel sprouts, broccoli, and asparagus before roasting in oven. This was seriously heaven <3
Comment by Talisha — November 16, 2011 @ 11:05 pm
I made this for dinner tonight and it was absolutely delicious. Thanks for sharing!
Comment by Samantha — November 21, 2011 @ 8:29 pm
Made it, loved it.
Comment by Anna Marie — November 30, 2011 @ 12:19 am
[...] felt. I want this too. 9. And this one too. 10. The dormant band geek in me loves this one. 11. Making this recipe this week. It looks soooooo yummy. 12. Homemade. Glitter. The 8-year-old in me is literally shaking with [...]
Pingback by Stuff I Love Saturday (7) | Capricious Reader — December 3, 2011 @ 11:41 am
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!
Comment by Kelli — December 8, 2011 @ 9:12 am
[...] Skillet rosemary chicken with roasted red potatoes [...]
Pingback by Week Two of Our 30-Day Challenge: Reduce Your Sugar Intake | Think Thin — December 15, 2011 @ 5:36 pm
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!
Comment by wendy — December 15, 2011 @ 11:43 pm
[...] – Out with my family (we had Thai food, yum!) Monday (01/09) – Rosemary Skillet Chicken Tuesday (01/10) – White Bean Turkey Chili (I adapted this for a slow cooker) Wednesday [...]
Pingback by Project: Food Budget – Week 1 — January 12, 2012 @ 10:48 am
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.
Comment by Sarah — January 17, 2012 @ 1:12 pm
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!
Comment by Amy — January 17, 2012 @ 2:40 pm
[...] for dinner (rosemary skillet chicken last night from here via here last night was incredible. If you make it, add more mushrooms and thank me [...]
Pingback by Around Here « — January 19, 2012 @ 10:06 pm
[...] {Rosemary Garlic Chicken Skillet} [...]
Pingback by MayDae » Something to fill your weekend:: Fashion, Design, Decor — January 20, 2012 @ 10:13 pm
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!
Comment by Lex — January 26, 2012 @ 11:18 pm
Made this twice this week with onions instead of mushrooms – amazing.
Comment by Katy — January 30, 2012 @ 11:44 pm
[...] Skillet Rosemary Chicken – We both really enjoyed this recipe. I didn’t change anything about it. It was really flavorful and super quick and easy. We will definitely have this again. [...]
Pingback by January Recipe Reviews — February 4, 2012 @ 8:54 pm
I don’t have a cast iron skillet, do I need one to make this?
Comment by Lindsay — February 6, 2012 @ 2:13 pm
[...] Skillet Chicken and [...]
Pingback by Getting Back to Gluten Free Basics for the month of February and a (very late) Menu Plan | Adventures of a Gluten Free Mom — February 7, 2012 @ 12:30 am
I found your blog via Pinterest, a new addiction. I made this dish tonight, and not only did look just like your photo, it was delicious. A keeper for sure.
Comment by Michele | Cooking At Home — February 8, 2012 @ 8:11 pm
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!
Comment by Michelle — February 22, 2012 @ 12:41 am
Easy recipe and very tasty
Comment by tom — February 22, 2012 @ 7:55 am
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?
Comment by Joan — February 25, 2012 @ 12:28 pm
Fabulous recipe! Thanks for sharing. It turned out great even with boneless, skinless chicken breasts -and I didn’t even marinade them!
Comment by Jennifer — March 5, 2012 @ 3:09 pm
Having currently a lunch break and getting really hungry seeing this delicious chicken!
Comment by New Balance Schuhe — March 27, 2012 @ 8:10 am
I made this for dinner for our anniversary, it was so delicious & beautiful!
Even our 2 toddler
It was so good I didn’t even mind not getting to go out
Boys ate it up!! Thanks for such a great recipe!
Comment by Michelle B — April 2, 2012 @ 7:27 pm
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!
Comment by Rachelle Weymuller — April 8, 2012 @ 6:51 pm
I made this tonight — DELICIOUS and EASY! Thanks for sharing it.
Comment by Laina S. — April 11, 2012 @ 8:45 pm
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.
Comment by Catherine Paciotti — April 15, 2012 @ 10:58 pm
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!
Comment by Catherine Paciotti — April 15, 2012 @ 11:02 pm
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!
Comment by Iris — May 10, 2012 @ 1:28 pm
[...] – Alana Louise pinned the rosemary chicken from Chimera Obscura [...]
Pingback by Monday’s Points of Pinterest: Truly scrumptious recipes « Black Cat Originals — May 21, 2012 @ 5:24 am