Skillet Roasted Lemon Chicken
Serving Size / Yield
- 1 1/2 lbs. chicken thighs
- salt, to taste
- 2 Tbs. rosemary, chopped
- 1 clove garlic, minced
- 1 tsp. crushed red pepper
- 2 lemons, juiced (save the squeezed halves)
- olive oil
- 1 yellow onion, halved
- 1/2 lb. mushrooms, roughly chopped
Preheat the oven to 450 degrees. Combine the seasonings and lemon juice in a large bowl until they form a rough paste. Spread the paste over the chicken pieces.
Heat oil in a large cast-iron skillet and sear the chicken over high heat for about 2 minutes per side. When seared, turn the heat form to medium and cover. Cook for an additional 3-5 minutes.
Add the mushrooms, onions, and lemon halves and bake for about 20 minutes or until the chicken is crisp and the lemons are fragrant.