Q1: What is the absolute secret to getting super crispy chicken skin in a skillet?

There are two main secrets! First, and most importantly, pat your chicken thighs completely dry with a paper towel before you season them. Moisture is the enemy of a good sear. Second, place the chicken skin-side down in a hot, preheated skillet and let it sear, undisturbed , for a full 5 minutes. Don't be tempted to move it around! This allows the fat to render out from under the skin and for the skin to form a beautiful, deep golden-brown, and super-crispy crust.

Q2: Do I absolutely have to par-boil the potatoes first?

Yes, it is a highly recommended step for this quick-cooking recipe. Raw potatoes take a long time to cook through in the oven (often 45-60 minutes). By giving them a quick, 8-minute boil on the stovetop first, you are guaranteeing that they will be perfectly tender and creamy on the inside in the same, short amount of time that it takes for the chicken to finish roasting.

Q3: Can I use boneless, skinless chicken breasts instead of bone-in?

You can, but you will need to be very careful not to overcook them, as they are much leaner and can dry out easily. You should pound them to an even thickness first, and you will likely need to reduce the final roasting time in the oven significantly (check them after 10-15 minutes).

Q4: What is the best kind of skillet to use for a stovetop-to-oven meal like this one?

The absolute best tool for this job is a large, 12-inch, well-seasoned cast-iron skillet . Cast iron heats very evenly, gets a fantastic sear on the chicken, and can go seamlessly from the stovetop to the hot oven. A large, oven-safe stainless steel skillet or a Dutch oven would also work beautifully.

Q5: Can I use dried rosemary instead of fresh?

For the absolute best, most fragrant, and most authentic flavor, fresh rosemary is highly recommended . Dried herbs have a much more muted and earthy flavor. If you must substitute, the general rule of thumb is to use about one-third the amount of dried herbs as you would fresh. For this recipe,

The Best Crispy One-Pan Skillet Rosemary Chicken

Name: The Best Crispy One-Pan Skillet Rosemary Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3/4 pound small red-skinned potatoes, halved or quartered; Kosher salt; 2 sprigs fresh rosemary, plus 1 tablespoon leaves; 1 clove garlic, smashed; Pinch of red pepper flakes; 2 lemons; 2 tablespoons extra-virgin olive oil; 4 skin-on, bone-in chicken breasts (6 to 8 ounces each); 10 ounces cremini mushrooms, halved

The Best Crispy One-Pan Skillet Rosemary Chicken

A rustic and flavorful one-skillet rosemary chicken dinner. This recipe features bone-in, skin-on chicken breasts marinated in a fragrant paste of fresh rosemary, garlic, and lemon zest. The chicken is seared skin-side down in a large cast-iron skillet until the skin is browned, then joined by par-boiled red potatoes and cremini mushrooms. The entire skillet is then transferred to a hot oven to roast until the chicken is cooked through and the skin is perfectly crisp.

Author: Grace
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Searing, Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

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

Instructions

Preheat the oven to 450°F.
Place the potatoes in a saucepan, cover with salted cold water, and bring to a boil. Cook for about 8 minutes until tender, then drain and set aside.
Prepare the Marinade: On a cutting board, mince and mash the rosemary leaves, garlic, 2 teaspoons of salt, and the red pepper flakes into a paste. Transfer the paste to a bowl and stir in the juice of 1 lemon and the olive oil.
Add the chicken to the bowl and turn to coat it in the marinade.
Heat a large cast-iron skillet over medium-high heat. Place the chicken in the skillet, skin-side down. Cover and cook for about 5 minutes, until the skin is browned.
Turn the chicken over. Add the cooked potatoes and the mushrooms to the skillet. Drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet.
Transfer the skillet to the preheated oven and roast, uncovered, for 20 to 25 minutes, until the chicken is cooked through and the skin is crisp.

Notes

Using an oven-safe skillet, such as a cast-iron pan, is essential for this recipe as it goes directly from the stovetop to the oven.
Par-boiling the potatoes before adding them to the skillet ensures they will be fully cooked and tender in the same amount of time it takes to roast the chicken.
Searing the chicken skin-side down first is a key step to render the fat and create a crispy skin.

Find it online: https://www.eatswithsoul.com/one-pan-skillet-rosemary-chicken/