Skillet Rosemary Chicken

The purging of piles continues.

The piles of magazines into torn out piles of recipes. The torn out piles of recipes into the recycling pile or into a further to-be-made pile. And the to-be-made pile, for the most part into the ‘what was I thinking’ pile.

In this pile of torn out recipes, I found this recipe for Skillet Rosemary Chicken from the May 2010 Food Network Magazine. (See how long this mania has been going on!?). I had seen this on Pinterest a couple of times, and had added it to my ‘must try’ recipes there. It was fate.

The original recipe called for 10 ozs of cremini mushrooms, but being my mother’s daughter, I didn’t read the recipe all the way through and forgot to buy mushrooms.

So, there I was staring into the abyss that is my fridge and I came across a treasure I recently found at Trader Joe’s – Bacon Ends & Pieces. Hmmmm, that might work. So I cut up about 4 ozs of the bacon and cooked that, took it out and let it drain. Then I added the chicken and went from there. I added the bacon in with the potatoes to finish cooking.

  • 1/2 lb small red-skinned potatoes, halved or quartered
  • Kosher salt
  • 2 sprigs fresh rosemary
  • 1 T rosemary leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves kept)
  • 2 T extra-virgin olive oil
  • 4 skin on, bone in chicken breasts
  • 4 ozs bacon, cut up

Preheat 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 loose rosemary leave, garlic, 2 teaspoons of salt and the red pepper flakes on a cutting board and mince and mash into a paste.

Add to a bowl, add the juice from one lemon and the olive oil, and stir. Add the chicken and turn to coat.

Heat large cast iron skillet over medium high heat. Add bacon and cook until crisp. remove from pan and rain. leave bacon renderings in skillet. Add chicken skin side down, cover and cook until the skin browns, about 5 minutes. Turn chicken, add bacon and potatoes, drizzle juice of second lemon. Add rosemary sprigs and squeezed lemon halves.

NOTE: The marinade was so good, I added that to the skillet as well.

Transfer to oven and roast, uncovered, until chicken is cooked through, 20 to 25 minutes.