Recipe Background
Perfect country cooking with 5-star flavor and presentation! Truly stunning! Easy Rustic Chicken delivers golden, bone-in chicken breasts, savory and juicy with crispy skin, roasted with tender potatoes and plenty of lemon and herb flavors. Mmmm, don't you just love it? Easy Rustic Chicken is all the heartiness of backwoods simplicity and all the joy of a favorite, easy meal!
Perfect country cooking with 5-star flavor and presentation! Truly stunning! Easy Rustic Chicken delivers golden, bone-in chicken breasts, savory and juicy with crispy skin, roasted with tender potatoes and plenty of lemon and herb flavors. Mmmm, don't you just love it? Easy Rustic Chicken is all the heartiness of backwoods simplicity and all the joy of a favorite, easy meal!
Ingredients
- 3/4 pound small red potatoes halved (quartered if large)
- cold water to taste
- kosher salt to taste
- 2 sprigs fresh rosemary plus 1 tablespoon rosemary leaves divided
- 1 clove garlic smashed
- red pepper flakes to taste
- 2 lemons juiced, divided, lemon halves reserved
- 2 tablespoons extra-virgin olive oil
- 4 (6-8-ounce) chicken breasts bone-in and skin-on
- 10 ounces cremini mushrooms halved
Directions
- Preheat the oven to 450 degrees F.
- In a saucepan, add the potatoes and add enough of the cold water to just cover them.
- Add the salt to the water.
- Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender, about 8 minutes.
- Drain the potatoes.
- On a cutting board, add 1 tablespoon of the rosemary leaves, the salt, the garlic, and the red pepper flakes, mincing and mashing them together with a large knife into a smooth paste.
- Transfer the herb paste to a large bowl.
- Add 1/2 of the lemon juice and the olive oil to the herb paste and stir to combine.
- Add the chicken breasts to the lemon-herb mixture and turn to coat completely.
- Preheat a large cast-iron skillet over medium-high heat.
- Add the chicken breasts to the hot skillet, skin-side down, and cover the skillet.
- Sear the chicken breasts until the skins are browned, about 5 minutes.
- Flip the chicken breasts and add the mushrooms and the potatoes to the skillet.
- Drizzle the chicken mixture with the remaining lemon juice.
- Add the remaining rosemary sprigs and the squeezed lemon halves to the skillet.
- Roast the chicken mixture, uncovered, until the chicken breasts reach an internal temperature of 165 degrees F and the skins are crispy, about 20-25 minutes.
- Serve hot.
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