Lemon Rosemary Chicken

 

4 skin-on, bone in chicken breasts or thighs

1 TBL olive oil

1 1/4 cup chicken stock

12 oz. small new potatoes, halved

1 small lemon cut into wedges

A few sprigs of fresh rosemary

1 pkg. sliced mushrooms

1 tsp. cornstarch

salt and pepper

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Preheat oven to 450⁰

Season chicken with salt and pepper

Heat a large, heavy skillet over med. high heat

Swirl in olive oil

Brown chicken on stovetop, skin side down (about 5-6 minutes)

Flip chicken and push to the side

Add 1 cup of stock and 1/2 tsp. Salt to pan

Add potatoes and mushrooms and bring to a boil

Add lemon wedges and rosemary

Transfer skillet to oven and roast for 35-45 minutes, depending on size of the chicken pieces, stirring the potatoes and mushrooms halfway through

Return to stovetop

Mix remaining 1/4 cup of chicken stock with the tsp. of cornstarch and stir into pan

Bring to a boil to thicken sauce, then serve.