I stumbled across this fantastic recipe earlier this week and couldn’t make enough of it. Our cast-iron skillet, which I had previously thought was enormous, was overloaded with chicken, potatoes and mushrooms, and the entire thing served just three of us (I only used three chicken breasts)! If you’re making for a larger group, I suggest transferring everything to a larger roasting pan pre-heated in the oven.
3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, minced
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons olive oil
4 chicken breasts
10 ounces Portobello mushrooms, sliced
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.
Combine the rosemary leaves, garlic, 2 teaspoons of salt, red pepper flakes, olive oil and juice of one lemon in a bowl and mix thoroughly. Coat each breast.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with 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, 20 to 25 minutes. For extra wow factor, serve it directly out of the cast iron.