This cast iron chicken is full of rosemary and lemon flavor and perfect for dinner…
Chicken is one of my go to meals. It almost always pleases the hubby-to-be and can be made in no time. I found this recipe via Pinterest and I’m so very glad I gave it a try! I’m telling you, Pinterest is almost better than cookbook in my kitchen. So many tasty pictures, so little time.
The crispy skin is probably my favorite part about this meal. Who doesn’t love crispy skin? If you are one of those weird people who refuse to eat skin you are missing out. It’s full of flavor and so crispy….it will knock your socks off!
Also, I made this dish earlier in the day and re-heated it for dinner and it still turned out perfect. No dry chicken in my house! Well, that’s not true. Sometimes there is dry chicken but not this chicken. I promise.
The bottom layer is full of soft potatoes and meaty mushrooms. You could use whole baby red potatoes for a nicer look but all I had were regular sized potatoes and it worked out fine. It’s totally up to you.
Cast Iron Chicken
Yield: 4 servings
Prep Time: 15 min
Cook Time: 40 minutes
Total Time: 55 min
- 2 cups cubed yellow potatoes
- 2 tablespoons rosemary leaves (plus 2 whole rosemary sprigs)
- 2 cloves garlic
- 2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes
- Juice of 2 lemons (save those squeezed halves!)
- 2 tablespoons olive oil
- 6 skin-on, bone-in chicken thighs
- 10 ounces baby bella mushrooms
Slightly adapted from:Minimally Invasive
Pre-heat oven to 450 degrees.
Fill a large pot with cold water and cut potatoes. Cook on high until potatoes are fork tender but not falling apart. When ready drain the potatoes and set aside.
On a cutting board finely mince rosemary leaves, garlic cloves, kosher salt and red pepper flakes. Mince together until a paste forms.
Add herb paste to a medium sized bowl and mix with juice of 1 lemon and olive oil. Add chicken and coat thoroughly.
Heat a large cast-iron skillet (mine is 12 inches) over medium-high heat. Add the chicken thighs, skin-side down and cook until the skin is brown and crispy. Remove from the pan, add the mushrooms and potatoes and drizzle with any remaining chicken marinade and juice from the remaining lemon. Top with chicken, skin side up.
Add rosemary sprigs and squeezed lemon halves to skillet and roast, uncovered, until skin is crisp and chicken is cooked all the way through, about 25 minutes.