Skillet Baked Chicken and Potatoes

This is a lovely meal for 2 hungry people. If you are not a big eater, the leftovers are perfect for lunches the next day as this is even tastier warmed up!

If you prefer white meat, you can use skin-on, bone-in chicken breast for this, but it is not as tender.

INGREDIENTS

5 small red potatoes, halved

Kosher salt

2 sprigs fresh rosemary

2 cloves garlic, mashed

Pinch of cayenne

Juice of 1 lemon

1 tablespoon olive oil

2 chicken legs with thighs attached

4 ounces sliced mushrooms

1 onion, quartered

Red pepper flakes, to taste

DIRECTIONS

Preheat oven to 450 degrees Fahrenheit. 

Boil potatoes in salted water; drain and set aside.

Mash the leaves of 1 rosemary sprig, garlic, 1 tablespoon salt and cayenne into a paste with mortar and pestle. 

Transfer to a bowl. 

Stir in the juice of 1/2 a lemon and the olive oil. 

Add the chicken and turn to coat.

Drizzle a bit of cooking oil in a cast iron skillet and bring to medium-high heat. 

Add the chicken, skin-side down, and drizzle remaining oil mixture over chicken.

Cover and cook until the skin browns, about 5 minutes or so,

Turn the chicken; add the mushrooms, onions and potatoes to the skillet and drizzle with the juice of the remaining lemon half.

Add the rosemary sprig, red pepper flakes and the squeezed lemon halves to the skillet.

Transfer the skillet to the oven and roast, uncovered, until chicken is cooked through and the skin is crisp, 25-30 minutes.