Easy Rustic Chicken

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -In a saucepan, add the potatoes and add enough of the cold water to just cover them.

Step 3 -Add the salt to the water.

Step 4 -Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender, about 8 minutes.

Step 5 -Drain the potatoes.

Step 6 -On a cutting board, add 1 tablespoon of the rosemary leaves, the salt, the garlic, and the red pepper flakes, mincing and mashing them together with a large knife into a smooth paste.

Step 7 -Transfer the herb paste to a large bowl.

Step 8 -Add 1/2 of the lemon juice and the olive oil to the herb paste and stir to combine.

Step 9 -Add the chicken breasts to the lemon-herb mixture and turn to coat completely.

Step 10 -Preheat a large cast-iron skillet over medium-high heat.

Step 11 -Add the chicken breasts to the hot skillet, skin-side down, and cover the skillet.

Step 12 -Sear the chicken breasts until the skins are browned, about 5 minutes.

Step 13 -Flip the chicken breasts and add the mushrooms and the potatoes to the skillet.

Step 14 -Drizzle the chicken mixture with the remaining lemon juice.

Step 15 -Add the remaining rosemary sprigs and the squeezed lemon halves to the skillet.

Step 16 -Roast the chicken mixture, uncovered, until the chicken breasts reach an internal temperature of 165 degrees F and the skins are crispy, about 20-25 minutes.

Step 17 -Serve hot.