Real Food Monday ~ Skillet Rosemay Lemon Chicken

                                              

One of my favorite culinary and medicinal herbs is Rosemary. Rosemary is deeply aromatic with a pine like scent and slight floral undertones. It is delicious to use with roasted meats, root vegetables and herbal vinegars.

On a medicinal note Rosemary is rich source of anti-oxidants and is high in anti-inflammatory compounds. Traditionally Rosemary has been used for improving digestion, ease headaches and enhance memory and concentration. Recent studies have show that it may significantly help prevent brain aging.

Todays Real Food Recipe incorporates the goodness of Rosemary into a one pot dish that is simple, delicious and even with organic meat cheap to make! 


                      

SKILLET ROSEMARY LEMON CHICKEN

• 3/4 pound small red-skinned potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
• 3 cloves garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (cut in 1/2 and save the halvs)
• 2 tablespoons extra-virgin olive oil
• 4-6 skin-on, bone-in organic chicken thighs (6 to 8 ounces each)
• 10 ounces mushrooms, halved

Directions

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. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and 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. ENJOY!

Recipe & Image from Sadie + Stella blog