- 2 to 2 ½ lbs. of boneless half chicken with skin-on (ask your local butcher) or 6 to 8 oz. boneless chicken breast with skin-on
- 3/4 lb. Small red-skinned potatoes (halved, or quartered if large)
- 10 oz. Crimini mushrooms (halved)
- 2 Sprigs of fresh rosemary, plus 1 tablespoon leaves
- 1 clove of garlic (smashed)
- Pinch of Kosher salt
- Pinch of red pepper flakes
- Juice of 2 lemons (squeezed, halves reserved)
- 2 tablespoons of extra-virgin olive oil
- Preheat the oven to 450 F.
- 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 of salt, and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife or food processor. 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, for 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, for 20 to 25 minutes.