{a delicious fall meal, all in one skillet}

it is a beautiful thing when a meal requires only one pot/skillet.
i am borrowing my mom's cast iron skillet right now & i love it.
it's so versatile! i'm hoping santa brings me one of my own!

i've recently started cooking with bone-in, skin-on chicken breasts
in place of boneless, skinless chicken breasts.
for one thing, they're generally cheaper. for another thing,
they are wayyy more flavorful & juicy!
season them with some smashed garlic, red pepper flakes, lemon juice,
salt & fresh rosemary  (luckily i still have some growing - that stuff is hearty)
& they will explode with flavor.

after browning the skin-side of the chicken on the stovetop, throw in some cooked
red potatoes & a couple handfuls of mushrooms, throw it in the oven at 450
for around 25 minutes & you've got yourself a easy, not to mention delicious, meal.
the potatoes & mushrooms become  sooo flavorful after soaking up the juices
from the chicken.  plus, it makes for a very elegant dinner
without costing you much.

and let me tell you, your house will smell like heaven.

{before it went in the oven. isn't is pretty?}

SKILLET ROSEMARY CHICKEN
(4 servings :: adapted from Food Network recipe)
INGREDIENTS ::


3/4 lb red potatoes
kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon chopped rosemary
1 clove garlic, smashed
pinch of red pepper flakes (depends on how spicy you want it)
juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 small or 2 large skin-on, bone in chicken breasts
1/2 lb cremini mushrooms
1/2 lb button mushrooms (any kind of mushroom will do)

DIRECTIONS ::


Preheat over to 450.
Cover potatoes with cold water in a pot and salt the water.
Bring to boil over medium-high heat & cook until tender; about 8 minutes.
Drain & set aside.

Pile chopped rosemary, garlic, 2 tsp salt, & red pepper flakes on cutting
board, then mince & mash into a paste using a large knife.
Transfer paste to a bowl.
Stir in the juice of 1 lemon & the olive oil. Add chicken & turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add chicken,
skin-side down, cover & cook until skin browns, about 5 minutes.
Turn the chicken; add the mushrooms & potatoes to the skillet & drizzle
with the juice of the remaining lemon.

Add rosemary springs & reserved lemon halves to the skillet; transfer to the
oven & roast, uncovered, until chicken is cooked through & skin is crisp,
about 20 to 25 minutes.