Thursday, January 26, 2012
Skillet Rosemary Chicken
I've been lazy about uploading pictures to my computer from my camera, and I finally decided today is the day while Boy #2 is engrossed in watching Cars 2 (or "Cars Soup" as he calls it for some reason). We had this one night last week, and it was amazing. I can't believe that didn't motivate me to get these pics uploaded earlier!
This was another Pinterest recipe, but I'd forgotten about it until my BFF made it recently. I thought it looked delicious, yet familiar, when she posted it on her blog. sure enough, I had it pinned as well. I already had chicken thighs on hand from making gumbo a couple weeks ago. I've wanted a cast iron skillet for awhile and finally put one on my Christmas list this year. My awesome little brother came through and got one for me. It was kind of funny because he also got me a cover for the handle, and they were each wrapped separately. I opened the handle cover first and was really confused, then it all made sense once I opened the skillet. I'd been looking for a way to break it in and decided this was the recipe!
Skillet Rosemary Chicken
Source: Minimally Invasive website via Jen's blog and Pinterest.com
3/4 pound small red-skinned potatoes, halved, or quartered if large
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 was a little nervous using my cast iron skillet for the first time, but I didn't need to have been. I loved how easy it was to go from the stove top into the oven. Granted I have other pans that can do that, too, but there was just something timeless about using cast iron for this. The chicken browned beautifully, and then the potatoes and mushrooms turned out amazing with the marinade and chicken fat dripping on them. YUM. The husband and I really loved this. Boy #1 freaked out about the chicken being on the bone, but once we took care of that for him he ate all of his dinner. Well, not the potatoes or mushrooms because he doesn't like either of those, but I happily ate them for him. This is definitely something I'll make again! Easy, relatively fast, and super tasty!!