I found this recipe in Food Network magazine and could not wait to try it. I did adjust the recipe (as usual) so we can get 5 servings out of it and being that we live in tiny-town...there were no cremini mushrooms in sight, so I had to settle for portobellos.
The flavor of the garlic and lemon on the potatoes was wonderful, but I think next time I would leave out the mushrooms. (It might have better flavor with the creminis though.) I served this with oven-roasted Garlic Asparagus, and all of the flavors blended really well. Very easy dinner for such an amazing taste.
8 Small Red Potatoes, halved
2 sprigs of Fresh Rosemary (actually had this in the garden)
2 cloves Garlic, smashed
1 tsp Red Pepper Flakes
Juice of 2 Lemons (save the squeezed halves)
3 TB Olive Oil
5 Skin-On and Bone-In Chicken Breasts
10 oz Portobello Mushrooms (or creminis, if you can find them)
Preheat oven to 450. Cover potatoes with water in medium saucepan, add 1/2 tsp salt and bring the water to a boil over medium-high heat, about 10 minutes; drain and set aside.
On a cutting board combine rosemary leaves from 1 spring, garlic, 2 tsp kosher salt and the red pepper flakes. Mince well to combine.
Transfer mixture to a large bowl and add the juice of 1 lemon plus 2 TB olive oil. Add the chicken pieces and toss to coat evenly.
Heat a large oven-proof skillet over medium-high heat. Add the chicken, skin-side down. Cover and cook about 12 - 15 minutes until the skin side browns. Turn the chicken and add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary springs and the squeezed lemon halves to the skillet. Place the skillet in the oven and roast uncovered until the chicken is cooked thru and the skin is crisp about 25 - 30 minutes.