A great one-pot crowd-pleaser that will soon become a staple recipe in your home. Roast chicken, mushrooms, and potatoes come together for a hearty cool-weather supper. Make this with fresh vegetables from Geneva Lakes Produce and chicken from our meat vendors. Kick it up a notch and switch the olive oil for a flavored oil from Wildtree. This dish pairs well with a bottle of crisp white wine from Glunz Family Winery
- 3/4 pound small red-skinned potatoes, halved or quartered if large
- 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
- 10 ounces cremini mushrooms, halved
- 2 sprigs fresh rosemary, plus 1 tablespoon leaves
- 1 clove garlic, smashed
- 2 tablespoons extra-virgin olive oil
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed halves
- Kosher salt
- Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- 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.
Courtesy of Food Network Magazine