Rosemary Lemon Chicken (from Minimally Invasive)
1lb small potatoes, halved and microwaved to soften(I used a mixed reds bag)
2 sprigs rosemary, plus 1 1/2 T leaves
2 cloves garlic, smashed
1/4t cayenne pepper
juice of 2 lemons (save the lemons)
2T extra virgin olive oil
4-6 skin-on, bone-in chicken thighs
10oz mushrooms, halved (I used bella mushrooms)
Preheat oven to 450F.
Dice the rosemary leaves up so that their natural oils and scent are released. In a small bowl or cup, combine the rosemary leaves, garlic, 2t salt, and cayenne. Add the lemon juice and oil, stir to mix fully.
Put the chicken in a skillet and pour the rosemary mixture over the chicken, be sure to coat the chicken fully. Heat over medium-high heat until the skins brown. If you are using a cast-iron skillet, add the mushrooms, potatoes, lemon halves, and rosemary sprigs to the skillet and place in the oven. If you are not using a skillet that can go into the oven (like me), then you can transfer the chicken to a baking dish and add the remaining ingredients to the baking dish and place into the oven. Bake for 20-25 min or until chicken is cooked through.
I enjoyed this with some green beans as well as a salad (be sure to get your greens!)