Skillet Rosemary Chicken
The bright acidity and red berry notes of Hahn Founder’s Pinot Noir balance the salty, savory flavors of this umami-packed dish.
Recipe created by Food Network Kitchen
Ingredients:
• ¾ pound small red-skinned potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 Tbsp leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (Squeezed halves reserved)
• 2 Tbsp extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts
(6 to 8 oz each)
• 10 oz cremini mushrooms, halved
DIRECTIONS:
1. Preheat the oven to 450° F. 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.
2. Pile the rosemary leaves, garlic, 2 tsp 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.
3. 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.
4. 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.