Cast Iron Chicken

5 from 1 vote

This cast iron chicken is full of fresh rosemary and bright lemon flavors. Made with potatoes and mushrooms, it’s perfect for dinner.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: cast iron chicken, cast iron chicken thighs, chicken cooked in a cast iron skillet, chicken thigh recipes, chicken with potatoes and mushrooms, lemon chicken, one pan meal

Servings: servings

Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

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

Instructions

Pre-heat oven to 450 degrees F.
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 them aside.
On a cutting board finely mince rosemary leaves, garlic cloves, kosher salt, and red pepper flakes. Mince together until paste forms.
Add herb paste to a medium-sized bowl and mix with the juice of 1 lemon and olive oil.
Add chicken and coat thoroughly.
Heat a large 12-inch cast-iron skillet 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.

Nutrition