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    Home » Recipes » Paleo Recipes

    Skillet Rosemary Chicken Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Want a classic roast-chicken flavor without hauling out all the heavy equipment? Here’s a very simple recipe for oven-roasted chicken that lets you brown the meat and roast it all in the same skillet, so there’s only one pot to clean afterward.

    As well as being very convenient, if you use a cast-iron skillet for the job it also adds some additional iron to your meal, a nice bonus when you’re cooking poultry (which is typically lower in iron than red meat).

    Skillet Rosemary Chicken

    It’s not only easy on the cook, either: this is one recipe that doesn’t sacrifice taste for convenience. With the classic flavors of garlic, lemon, and rosemary adding a sunny, Mediterranean taste to the dish, and a convenient side of roasted mushrooms made right in the same pan, it’s a family-friendly weeknight dinner that everyone is bound to love.

    If you want a second vegetable side for this meal, it’s easy enough to just toss some carrots or cauliflower onto a roasting pan and pop it in the oven before you start the chicken: your second side will be done at the same time as the main dish.

    If you’re looking to get a little fancier, this chicken would be delicious with roasted cauliflower soup or maybe a fresh vegetable salad with black olives to keep with the Mediterranean theme.

    And like most other roast chicken, it’s also delicious cold the next day, so don’t throw out those leftovers! Keep them to slice on top of a salad; so you can enjoy the flavor twice and get double the reward from a quick, classic dinner.

    Skillet Rosemary Chicken Recipe

    SERVES: 4 PREP: 15 min COOK: 30 min

    Ingredients

    • 4-6, bone-in chicken thighs, skin on or off;
    • 20oz (about 1 lb) mixed mushrooms, cut in half;
    • 2 sprigs of fresh rosemary;
    • 1 tbsp. fresh rosemary leaves, minced;
    • 3 cloves garlic, minced;
    • 2 lemons;
    • 2 tbsp. extra-virgin olive oil;
    • Sea salt and freshly ground black pepper;
    Skillet Rosemary Chicken Recipe Preparation

    Preparation

    1. Preheat your oven to 450F.
    2. In a bowl, mix up the rosemary-garlic vinaigrette by combining the minced rosemary, garlic, olive oil, juice of 1 lemon, and seasoning with salt and pepper to taste.
    3. Coat each chicken piece with the vinaigrette.
    4. Heat an oven-safe skillet over a medium-high and sear the chicken, skin-side down, until browned, about 5 minutes.
    5. Remove the chicken from the pan and add the mushrooms. Then return the chicken to the pan on top of the mushrooms and drizzle with the remaining vinaigrette and the juice from the other lemon.
    6. Add the rosemary sprig and the squeezed lemon halves to the skillet and place in the oven.
    7. Roast for 20 to 25 min.

    📖 Recipe

    Skillet Rosemary Chicken Recipe

    Skillet Rosemary Chicken Recipe

    A one-pan roast chicken recipe to reach for when you want something reliably delicious without a lot of fuss.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 440 kcal

    Ingredients
      

    • 4-6, bone-in chicken thighs skin on or off
    • 20 oz about 1 lb mixed mushrooms, cut in half
    • 2 sprigs of fresh rosemary
    • 1 tbsp. fresh rosemary leaves minced
    • 3 cloves garlic minced
    • 2 lemons
    • 2 tbsp. extra-virgin olive oil
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat your oven to 450F.
    • In a bowl, mix up the rosemary-garlic vinaigrette by combining the minced rosemary, garlic, olive oil, juice of 1 lemon, and seasoning with salt and pepper to taste.
      2 sprigs of fresh rosemary, 3 cloves garlic, 2 lemons, 2 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper, 4-6, bone-in chicken thighs
    • Coat each chicken piece with the vinaigrette.
    • Heat an oven-safe skillet over a medium-high and sear the chicken, skin-side down, until browned, about 5 minutes.
    • Remove the chicken from the pan and add the mushrooms. Then return the chicken to the pan on top of the mushrooms and drizzle with the remaining vinaigrette and the juice from the other lemon.
      20 oz about 1 lb mixed mushrooms, cut in half
    • Add the rosemary sprig and the squeezed lemon halves to the skillet and place in the oven.
      1 tbsp. fresh rosemary leaves
    • Roast for 20 to 25 min.

    Nutrition

    Calories: 440kcalCarbohydrates: 11gProtein: 29gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 142mgSodium: 121mgPotassium: 847mgFiber: 3gSugar: 4gVitamin A: 234IUVitamin C: 32mgCalcium: 42mgIron: 2mg
    Keyword chicken, rosemary, skillet
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes Tagged With: cooking: fast prep, cooking: oven, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Autoimmune-Friendly Recipes, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes

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    5 from 1 vote (1 rating without comment)

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