Red Potato, Rosemary & Mushrooms with Chicken

Directions

Preheat the oven to 450.

Put the potatoes with cold salted water in a saucepan.

Cover and bring to a boil over medium high heat and cook until tender, about 8 minutes; drain and set aside.

Place the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then 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, stir in the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Stir in 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.

Serve warm and enjoy.