A few days ago I was on pinterest and I came across a photo of rosemary chicken. It was a beautiful photo and the chicken looked so delicious. I clicked on the link and went to a blog called chimeraobscura. I followed the recipe, and plain old chicken, mushrooms and potatoes were transformed into other-worldly goodness.
Here’s what you’ll need:
1 pound small potatoes, halved, or quartered if large
3 tablespoons fresh rosemary, chopped
2 cloves garlic
Juice of 2 lemons
4 tablespoons extra-virgin olive oil
10 chicken legs or thighs
16 ounces cremini mushrooms, halved
Start by making the marinade.
To a large bowl add the rosemary, lemon juice, garlic, a large pinch of salt and pepper, and oil.
Toss the chicken in the marinade, and if possible let marinade over night in the fridge. If you’re like me, and you’ve seen this and need to eat it as soon as possible, skip the over night marinade and like me, you’ll never know the difference….and you can’t imagine an over night marinade could elevate the wonderfulness of this dish.
Par-boil the potatoes for about 8 minutes, then drain.
While the potatoes boil, brown the chicken on the stove-top in an oven safe dish.
Once the chicken if nicely browned, remove and set aside.
Next add the mushrooms.
Next add the potatoes. Drizzle 2 tablespoons of olive oil over the hot mushrooms and potatoes, then add a pinch of salt and pepper. Gently toss to coat and add the chicken resting on top.
Pour the remaining marinade on top and run into a preheated oven at 450′ for 20-25 minutes.
the wanna be country girl – Caroline