I made this recipe 2 months ago, this is how far behind I’ve been with my posts!

I’ve decided to do another Recipe-A-Day Week, but this time I’m going Sunday through Saturday, instead of just Monday through Friday. I have a LOT of recipes to share, and I’ve just been so backed up with them lately!

This was something I tried from the May 2010 issue of Food Network Magazines “Weeknight Cooking” section, and it was really fantastic. And quick. Everything the magazine promised, and pretty healthy, too (413 calories a serving according to the article).

Skillet Rosemary Chicken (adapted from May 2010 Food Network Magazine)
**Note: The original recipe was for 4 servings, I halved everything for Adam and I. Plus I left out the mushrooms. I’ve posted the adaptation, here is the original.

1/2 lb. small red-skinned potatoes, halved or quartered if large
Kosher salt
1 sprig of fresh rosemary, plus 1/2 Tbsp leaves
1 garlic clove, smashed
Pinch of red pepper flakes
Juice of 1 lemon (keep the squeezed halves)
2 skin-on, bone-in chicken breasts (6-8 ounces each)

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 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.