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Skillet Rosemary Chicken
I’m continuing on with our cast iron posts this week. You can catch my other post for Easy Dutch Oven Monkey Bread here and Brian’s post on Cast Iron Care 101 here.
I’ve had this Lodge cast iron skillet for several years now and I’ve never really used it because (hanging head in shame) I’ve never really known what to do with it. So I talked to Brian, or other blog contributor, about it and since he’s the master of meat, he suggested this skillet rosemary chicken.
This chicken is juicy and full of flavor. A little tang from the lemon with some earthiness from the mushrooms and rosemary make this a well rounded meal.
But what impressed me most about this is that the chicken did not stick to the skillet. At all. I was amazed. For that reason alone, I’ll be looking for reasons to use my cast iron skillet more often. Happy day!
Skillet Rosemary Chicken
Ingredients
- 4-6 boneless-skinless chicken thighs
- salt & pepper
- 1 1/2 cups baby potatoes
LEMON SAUCE
- 1/2 cup chicken broth low sodium
- 1 teaspoon lemon zest
- 2 Tablespoon lemon juice
- 2 Tablespoon dijon mustard
- 1 Tablespoon honey maple syrup or agave work too
- 1 Tablespoon olive oil
- 2 teaspoon fresh rosemary, chopped
- 2 garlic cloves minced
Directions
Preheat oven to 425F.
Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl – chicken broth, lemon juice & zest, honey, dijon mustard, garlic, and chopped rosemary. Set aside.
Prep potatoes: wash potatoes, then slice in half (or quarter if larger).
Brown chicken: season chicken thighs with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.
Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.
Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve right away! See notes for serving suggestions.
