Rosemary Chicken Skillet

I love all-in-one meals, and after our first time trying it tonight I can already tell that this great cast-iron recipe will show up on our table again soon!

Ingredients:

• 3/4 pound small potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 tablespoon leaves
• 3 cloves garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 6 skin-on chicken drum sticks
• 10 ounces mushrooms (I used sheepshead)
• 1/2 lb of fresh brussel sprouts, quartered

Directions:

1. 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. 

2. 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.


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, brussel sprouts and potatoes to the skillet and drizzle with the juice of the remaining lemon. Lightly top it all with salt and pepper.


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.