Skillet meals are one of the easiest ways to feed a family. Chicken, potatoes, lemon, and fresh rosemary are added to one skillet, then cooked in the oven for a delicious dinner.

There’s something appealing about a one dish meal (to be fair this one needs a pot of boiling water for the potatoes too…). Something magical about a skillet that can get tossed into the oven. And something quite spiffy about delicious hearty dinners at this time of year. Well, being honest, I don’t think there’s a time of year when I wouldn’t skip breakfast or lunch for a good dinner. When all of the above combine, we can take a bite of rosemary scented heaven and relax after a long day.

This skillet chicken dinner can satisfy a hungry family on a weeknight, or easily impress guests with minimum effort.

However or whoever you want to serve it to, rush off into your kitchen and get this skillet rosemary chicken cooking as quick as you can.

Skillet Rosemary Chicken and Potatoes \\


Skillet Rosemary Chicken


Skillet Rosemary Chicken and Potatoes \\ PassTheSushi.comFrom Food Network Magazine


  • 3/4 pound small red-skinned potatoes, halved, or quartered if large
  • Kosher salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, smashed
  • Pinch of red pepper flakes
  • Juice of 2 lemons (squeezed halves reserved)
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
  • 10 ounces cremini mushrooms, halved


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. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with 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.

Skillet Rosemary Chicken and Potatoes \\



  1. Beautiful dish! This looks wonderful!

  2. What a gorgeous one-pot dish! It looks healthy, wholesome and incredibly flavorful. Rosemary must be one of my favorite spices ever! I need to get myself a cast-iron skillet, if only I had more space in my tiny one-bedroom apartment kitchen…

  3. I need a cast iron pan!!! Or just one that could easily go in the oven. I’m positive our crappy nonstick one won’t due. This looks seriously fantastic. 🙂

  4. Delicious! Lemon & rosemary are very good friends with potatoes and chicken! I like that this one is a one-pan meal! Yummy!

  5. This sounds delicious. And such a great presentation all in the skillet together.

  6. I’ve saved this recipe as it looks really wholesome and perfect for autumn. My skillet hates me though and insists on clinging on to my food – non stick for me I think.

  7. MMM rosemary and chicken. This is a really good one! Dinner is the most important meal of the day to me and all else is merely a vehicle to get me to that point. 🙂

  8. Magic words! … One Pot. I’m at a blogging low at the moment and that also means a cooking low. This is perfect!

  9. I made this almost exact dish as a whole roasted chicken on Sunday. Great flavors. I think your method might be a bit more practical as mine took a long time to cook. Purely a weekend dinner.

  10. Printing this recipe right now! It looks amazing and has such great flavours!

  11. I love one dish means and using rosemary and chicken and lemon together!

  12. Your post looks delicious…Will definitely try making since I have never tried cooking chicken with rosemary…

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