Cast Iron Chicken

Directions

1. 1
   Pre-heat oven to 450 degrees. Fill a large pot with cold water and cut potatoes. Cook on high until potatoes are fork tender but not falling apart. When ready drain the potatoes and set aside.On a cutting board finely mince rosemary leaves, garlic cloves, kosher salt and red pepper flakes. Mince together until a paste forms.
2. 2
   Add herb paste to a medium sized bowl and mix with juice of 1 lemon and olive oil.
3. 3
   Add chicken and coat thoroughly.
4. 4
   Heat a large cast-iron skillet (mine is 12 inches) over medium-high heat.
5. 5
   Add the chicken thighs, skin-side down and cook until the skin is brown and crispy.
6. 6
   Remove from the pan, add the mushrooms and potatoes and drizzle with any remaining chicken marinade and juice from the remaining lemon. Top with chicken, skin side up.
7. 7
   Add rosemary sprigs and squeezed lemon halves to skillet and roast, uncovered, until skin is crisp and chicken is cooked all the way through, about 25 minutes.