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Skillet Rosemary Chicken

One-pan bone-in chicken thighs roasted over rosemary-garlic potatoes and cremini mushrooms with lemon.

15 min prep · 35 min cook · 50 min total · 4 people
Family favourite

Adapted from Food Network

Ingredients

people
  • 0.75 lb small red-skinned potatoes, halved (or quartered if large)
  • 2 sprigs fresh rosemary (whole)
  • 1.5 tbsp fresh rosemary leaves (for the paste)
  • 2 cloves garlic, smashed
  • 2 lemons (juice both; reserve the squeezed halves)
  • 2 tbsp extra-virgin olive oil
  • 4 bone-in skin-on chicken thighs (6–8 oz each)
  • 10 oz cremini mushrooms, halved
  • 2 tsp kosher salt (for the paste — plus more for the potato water) (to taste)
  • 1 pinch red pepper flakes (to taste)

Steps

  1. Preheat oven to 450°F (230°C).
  2. Par-boil the potatoes. Cover the potatoes with cold water in a saucepan and salt the water generously. Bring to a boil over medium-high heat and cook until tender, about 8 minutes. Drain and set aside.
  3. Make the herb paste. Pile the rosemary leaves, garlic, salt, and red pepper flakes on a cutting board. Mince and mash into a paste with a large knife. Transfer to a bowl. Stir in the juice of one lemon and the olive oil.
  4. Coat the chicken. Add the thighs to the bowl and turn to coat in the paste.
  5. Sear. Heat a large cast-iron skillet over medium-high. Add the chicken skin-side down, cover, and cook until the skin browns, about 5 minutes.
  6. Build the pan. Remove the chicken. Add the mushrooms and potatoes to the skillet. Lay the chicken back on top, skin-side up. Drizzle with any remaining marinade and the juice of the second lemon. Tuck in the rosemary sprigs and the squeezed lemon halves.
  7. Roast uncovered for 20–25 minutes, until the chicken is cooked through and the skin is crisp.

Notes

  • Plan-ahead version: marinate the chicken in the herb paste for a couple of hours (or overnight) before searing. Deeper flavour all the way through.
  • Eating skinless? The skin is doing a lot of the flavour work here — you’ll be relying on the potatoes and mushrooms for most of the impact. Still works, just leans more on the sides.
  • The squeezed lemon halves in the pan look rustic but also slowly release their oils as they roast — don’t skip them.

My Notes

(your own tweaks go here)

chickendinnerone-panmushroompotatoweeknight