4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
3 tsp salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove of garlic
Pinch of red pepper flakes
2 lemons
2 tablespoons extra virgin olive oil
¾ pound small red-skinned potatoes, halved, or quartered if large
10 ounces cremini mushrooms, halved
Instructions
Preheat the oven to 450F.
Cook the potato halves by placing in a saucepan and filling with enough water to cover the potatoes. Add 1 tsp of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 8 minutes. Drain and set aside.
Place the 1 tbsp of rosemary leaves on the cutting board along with the garlic, 2 tsps of salt and a pinch of red pepper flakes. Mince together. Transfer to a large bowl and add the juice of 1 lemon and the olive oil. Set the used lemon halves aside.
Coat all the chicken pieces with the lemon juice mixture.
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. 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 and the skin is crisp, 20 to 25 minutes.