Perfect Roast Chicken

Some days all I want for dinner is a simple roasted chicken. Roasting a chicken is easy, delicious and so satisfying. Opening the oven door and pulling out the finished product, drinking in the smells of a perfectly cooked chicken mixing with lemon, garlic and wine, it doesn't get much better than that. For this recipe you roast the chicken atop a delicious bed of carrots, onion and fennel with thyme, so you don't even have to worry about making a side dish, it's built in! The only other thing you might need is a loaf of fresh bread with salted butter and your meal is complete. Simple, elegant, and wonderful. 

There's a little prep work involved in this meal, but nothing overly difficult or time consuming. A few vegetables to cut up and some chicken prep but that's about it. You can cut the vegetables a day or two in advance if you are thinking ahead to really streamline this meal. I think the whole head of garlic along with fresh lemon and thyme are the perfect trio to stuff the chicken with. Some of my absolute favorite flavors. The whole thing is just a beautiful combination, and a tasty one too!

Perfect Roast Chicken

Adapted from the 

Food Network

Ingredients

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil
• White wine (if desired)

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Remove any excess fat and leftover pin feathers and pat the outside completely dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Pour a little of the white wine into the bottom of the pan if desired. 

Roast the chicken for 1 1/4 - 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Chickpea Pot Pie

I found this recipe last fall and the idea stuck with me for a while until I couldn't resist any longer. A potpie with chickpeas instead of chicken intrigued me. Since I love chickpeas I know it just had to be a great idea. I've played around with the recipe just a little bit, tweaking it for my tastes, and while I may make a couple more minor alterations in the future, I had to share this recipe now because I think it's so yummy! Chickpeas, sweet potatoes, onions, carrots and peas, all mixed together in a slightly thickened stock and covered with a healthy layer of cornbread. It's a modern day pot pie, and that's just how I like it.

The only thing I might do differently in the future for this recipe is increase the filling. It's such a good filling, and with the amount of cornbread that's on top, I found myself wanting more. Other than that I don't think I'd change a thing. The filling is so colorful and delicious, and the cornbread is an amazing idea for a topping. So much easier than pie dough! This is a recipe I'll be coming back to again and again.

Chickpea Potpie with Cornbread Crust
Adapted from Eats Well With Others
Ingredients
Veggie Base

• 2 cups chopped sweet potatoes

• 1/2 cup chopped carrots

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1/4 white wine

• 1/4 cup AP flour

• 2 cups vegetable broth

• 2 cups cooked chickpeas

• 3/4 cup frozen baby peas

• 1 tsp kosher salt

• cracked pepper

• dash of Sriracha

Topping

• 3/4 cup cornmeal

• 3/4 cup AP flour

• 1 tbsp baking powder

• 1 1/2 tbsp sugar

• 1/2 tsp salt

• 3/4 cup milk

• 2 tbsp vegetable oil

• 1 large egg yolk, slightly beaten

Directions
Boil the potatoes and carrots until tender but not soft and set aside, or alternately, toss with olive oil, salt and pepper and roast at 400° until tender, 20-25 minutes. 

Spray a 2-quart casserole with cooking spray. Preheat oven to 400° if you aren't already using it for the carrots and potatoes. 

For the filling, heat a large saucepan until hot. Add the oil and onions. Saute onions until they are soft, about 5 minutes. Add the garlic and sauté for about 30 seconds more. Add the wine and cook until it has mostly evaporated. Sprinkle in the 1/4 cup flour and cook for about 1 minute, until no longer raw. Slowly pour in the vegetable stock whisking well with a wire whisk. Still using the whisk, cook the mixture over medium heat until thickened and bubbly, about 2 to 3 minutes. Add the chickpeas, peas, cooked potatoes and carrots, salt, pepper to taste, and Sriracha. Cook on medium heat until the mixture is heated through, about 2 to 3 minutes. turn into the prepared casserole dish, spreading evenly. 

For the crust, in a bowl combine the cornmeal, 3/4 cup flour, baking powder, sugar, and salt. In a small bowl, combine the milk, oil and egg yolk. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling. It might not look like a lot, but it will poof up nicely while cooking and cover all the filling.

Bake until the top is golden brown, about 22 to 25 minutes. Let cool 5-10 minutes before digging in. 

Grilled Chicken with Romescu

I love trying new things when cooking, new flavors and textures, new foods and new cuisines. This past week I experimented with a new sauce, romescu sauce. This sauce is one of the many delicious looking sauces in a great cookbook I have, The Sauce Book by Paul Gaylor. Just flipping through this book is so interesting. It is set up by region/country and I love seeing what people eat all around the world. I've been eyeing this romescu for a while now, it has pretty simple ingredients, and they're all ingredients that I love; roasted red peppers, tomatoes, paprika, almonds, garlic, what's not to love! Boy was I right, this sauce was absolutely delicious, the perfect accompaniment some summer grilled chicken.

This cookbook has a little blurb about each sauce before the ingredient list. I love this because it gives you a little idea what you can do with each sauce. Before the romescu the author writes:

One of the great Spanish sauces, dating back hundreds of years to Tarragona in the Catalonia region. Whether made with hazelnuts or almonds, it never fails to impress. I think I've served it with just about every type of grilled fish, vegetable, meat, even fried eggs - utterly versatile. 

I agree, it is utterly versatile, and super simple to make. I had it with chicken one night, on a sandwich as a great spread the next night, and a few days later as sauce on a grilled Spanish inspired pizza. And there are so many other ways it could be used. This is definitely one sauce I will be making again. It's so easy, and you don't even have to cook anything (except the pepper if you don't have any roasted red peppers on hand)

Just making this one recipe got me thinking about Spanish cuisine, and I realized how little I know about Spanish food. I can only name a few Spanish dishes off the top of my head (paella anyone?). This recipe has therefore inspired me to try out some other Spanish foods. This is my goal for the summer, learn about and how to cook Spanish food, wish me luck!

Romescu

From

The Sauce Book

 by Paul Gayler

Ingredients

• 2/3 cup extra virgin olive oil
• 1 slice white bread, cut into cubes
• 3 garlic cloves, crushed
• 1/2 cup almonds or hazelnuts, lightly toasted
• 1 teaspoon dried red pepper flakes (or 1 dried red chile)
• 1 teaspoon smoked Spanish paprika
• 12 ounces roasted red peppers
• 3 tablespoons white wine vinegar
• 8 ounces tomatoes, blanched, peeled, seeded and chopped
• salt and freshly cracked black pepper

Directions

Heat 2 tablespoons of the oil in a large frying pan, add the bread cubes and fry until golden. Add the garlic, almonds or hazelnuts, red pepper flakes, and paprika, and cook for another 30 seconds.

Transfer to a blender and add the roasted red peppers and vinegar. Blitz to a pulp. Using the feeder tube and with the motor running, gradually trickles in the remaining olive oil.

Add the tomatoes, blitz again, and season to taste.

Meatballs with Edamame and Lemon

Going to the library is one of my all time favorite things to do. I love to read, and am in the middle of some novel or memoir at all times. When arriving at the library, I have a pretty set routine; I start by heading over to the new books section to check out what new fiction has come in since my last visit, then I shift over to the non-fiction, usually looking for a memoir that might catch my eye, and last but not least I check out the new cookbooks to see if I can be inspired by something new.

A few weeks ago I picked up a new cookbook called Jerusalem by Yotam Ottolenghi and Sami Tamimi, it was just too pretty to ignore. I'll admit, I'm usually more drawn to the baking cookbooks, but for whatever reason this one intrigued me and I started flipping through it. It's a beautiful cookbook filled with mouthwatering recipes from the authors' hometown of Jerusalem. I decided I had to take it home with me in order to try something I had never had before.

It took me a while to decide which fabulous looking recipe to try, but I finally settled on this meatball recipe. It sounded hearty and fresh and perfect for a spring dinner. To make a long story short, it turned out fantastically, absolutely delicious and filled with new and intriguing flavor combinations. It was the perfect choice, and made me want to make everything else in the book too.

I only got a couple of so-so pictures of the final dish, but I think you can at least get some idea of how it turned out. It may just look like a pot of meatballs, but the textures and flavors were so new to me and made my tastebuds sing. The only real changes I made were substituting edamame for the fava beans. I searched the grocery store long and hard for fava beans and couldn't find a one, fresh or frozen. I settled for a bag of frozen edamame which I unshelled before using. It seemed to be a very good substitute, even thought I have no real idea of what fava beans are like.

I also had to make my own baharat spice blend since my grocery store doesn't carry that, and the recipe in the book was too intense for my spice cupboard, using whole cinnamon sticks and cumin and coriander seeds, stuff I don't have. Googling 'baharat spice blend' gave me many options which I tweaked to work for me. The resulting mixture is below. It seemed to work well, even though I'm sure using the recipe in the book would have been even more flavorful.

Other than that I followed the recipe to a T and ended up with a restaurant quality meal if I do say so myself. The recipe does have a long list of ingredients, and it did take me quite a while to put together but I think it was totally worth it. So if you are feeling like tackling something a little different, and are willing to spend some time on it, I suggest trying out this simply delicious recipe ASAP.

Meatballs with Edamame and Lemon

Slightly adapted from

Jerusalem

by Yotam Ottolenghi and Sami Tamimi

Ingredients

• 4 1/2 tablespoons olive oil
• 2 1/3 cups (350 grams) edamame beans (or fava beans, if you can get them, fresh or frozen)
• 4 whole thyme sprigs
• 6 cloves garlic, sliced
• 8 green onions, cut at an angel into 3/4 inch segments
• 2 1/2 tablespoons freshly squeezed lemon juice
• 2 cups chicken stock
• salt and pepper
• 1 1/2 teaspoons each chopped flat leaf parsley, mint, dill, and cilantro, to finish

Meatballs

• 10 ounces ground beef
• 5 ounces ground lamb
• 1 medium onion, finely chopped
• scant 1 cup/120 grams bread crumbs
• 2 tablespoons each chopped flat leaf parsley, mint, dill, and cilantro
• 2 large cloves garlic, crushed
• 4 teaspoons baharat spice mix (bought, or see recipe below)
• 4 teaspoons ground cumin
• 2 teaspoons capers, chopped
• 1 egg, beaten

Directions

Place all of the meatball ingredients in a large bowl. Add 3/4 teaspoons salt and plenty of pepper and mix well with your hands. Form the mixture into meatballs approximately the size of a ping pong ball. Heat 1 tablespoon of oil over medium heat in a large pan for which you have a lid (I used my Dutch oven). Sear half of the meatballs until brown all over, about 5 minutes. Remove from pan, add an additional 1 1/2 teaspoons of oil and brown the remaining meatballs. Remove from pan and wipe clean.

(If using fresh fava beans, throw them into a pot of salted, boiling water and blanch for 2 minutes. Drain and refresh under cold water. Remove the skins from half of the fava beans and discard)

Heat 3 tablespoons of oil over medium heat in the same pan as before. Add the thyme, garlic and green onion and sauté for 3 minutes. Add 1 1/2 tablespoons of lemon juice, 1/3 cup of stock, 1/4 teaspoon salt, plenty of black pepper and the edamame beans (or the

unpeeled

 fava beans, if using). The beans should be almost covered with liquid. COver the pan and cook over low heat for 10 minutes.

Return meatballs to pan. Add the remaining stock, cover the pan and simmer gently for 25 minutes. Taste and adjust seasoning. If still quite runny, remove lid and reduce a little. The meatballs will absorb a lot of juice, so make sure there is still plenty of sauce. (At this point you can remove the meatballs from the heat and hold until ready to serve. When ready to serve, add a little water, if necessary, to get enough sauce, and continue as below.)

Just before serving, add the remaining herbs, the remaining 1 tablespoon of lemon juice (and the peeled fava beans, if using) and stir gently. Serve immediately.

Baharat Spice Blend

Ingredients

• 1 1/2 teaspoon pepper
• 3/4 teaspoon coriander
• 3/4 teaspoon cinnamon
• 3/4 teaspoon cloves
• 1/2 teaspoon cumin
• 1/8 teaspoon cardamom 
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoon paprika

Directions

Blend all spices together in a small bowl, then use in your favorites dishes. 

Pork Ragu

Growing up, beef roasts were the traditional Sunday meal in our house. Thrown in a crockpot with some vegetables and left to simmer away all morning while everyone was at church. When we would get home the smell had perfumed the whole house, making everyone's mouth water. Dinner couldn't come fast enough. While I don't eat pot roasts as often as I used to, their smell and taste bring me back to those happy Sunday memories.

Even while beef roasts showed up frequently on the menu at my house, pork roasts were quite uncommon. I think the only time a pork shoulder roast made it home to my house was for a meal of pulled pork, the roast thrown into a crockpot to cook all day while my mom was at work, then finished with a jar of barbecue sauce from the supermarket. Still one of my favorites, even though I now like to jazz it up a little with homemade barbecue sauce and

buns

.

So when I saw this recipe for pork ragu, I decided I had to try it. I love trying new things, and a pork roast that didn't become pulled pork was definitely new. I am so glad I gave this recipe a try, it turned out absolutely delicious. The pork was incredibly tender and moist, the sauce richly flavored with tomatoes, fresh herbs, and wine. Not only that, but it was also very easy to put together. Just toss it in the oven when everything is set and in a few hours all you need to do is boil some pasta and you have a easy and delicious dinner that didn't demand your attention all afternoon in the kitchen. A win-win situation in my book.

Like I said, this ragu is super simple. You just need to brown up the meat for a couple minutes a side (which I didn't do very well this time around, but it still turned out great), and sauté some onions and garlic. Then everything is added to the pot which is placed in the oven for the next 3-4 hours. Whenever you're ready to eat, just boil up some pasta, toss together a salad, and you have a meal!

The leftovers from this ragu were great. You can put it on buns for a pork sandwich, or do what I did and put it on top of a baked sweet potato, delicious! Whatever you decide it will reheat great, so no worries about having too much. Another bonus, my roast only cost me about $7, and I got quite a few meals out of it so this is a great meal if you're on a budget. In other words, there is no reason not to try this recipe, so give it a shot, you won't be disappointed!

Brown up the roast (try to do a better job than me!)

 Everything else, ready to go

(don't you just love fresh herbs!)

 Bubbling and ready for the oven

 Pulling it apart

 Super tender

 I opted for some homemade pasta

Pork Ragu
From: Dinner A Love Story
Ingredients

• 2 to 2 1/2-pound bone-in pork shoulder roast

• 1 small onion, chopped

• 1 garlic clove, minced

• salt and pepper

• 2 tablespoons olive oil

• 1 small pat butter

• 1 large can whole tomatoes, with juice

• 1 cup red wine

• 5 sprigs fresh thyme

• 5 sprigs fresh oregano

• Small handful of fennel seeds

• 1 tablespoon hot sauce, for smokiness

• 1-2 pounds of pasta

• Freshly grated Parmesean

Directions
Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all.

Pull out the roast, add the onion and garlic to the pan and sauté for a couple minutes. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce. Return the roast to the pan and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Pull the meat apart with two forks, then add back to pot and stir. 

Cook 1 to 2 pounds of pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parmesan cheese.

Honey Mustard Chicken

Easy, quick and delicious, a perfect combo when it comes to a weeknight meal. This honey mustard chicken is all of that. It only takes a few ingredients, a little bit of prep work and some time in the oven and you have a tasty, satisfying meal that I think just about anyone would enjoy. I don't know about you, but sometimes I want a hearty, filling meal that doesn't take a couple hours to put together, uses what I have in the kitchen and is still full of flavor. I stumbled across this recipe last week and realized that I had chicken in the freezer and some leftover rosemary in the fridge. Since I always have onions, honey and both kinds of mustard on hand I knew I just had to try this. It was a definite do over, a great recipe to hang on to for those days when you don't have the time for much else.

While you could make this recipe without the whole grain mustard, I don't think I would want to, just because it looks so pretty with the little mustard seeds all over the chicken. The combo of whole grain mustard, Dijon mustard, and plenty of honey make for a delicious sauce that gets even better as the juice from the chicken mixes in during baking. The rosemary is beautiful and delicious, but you could probably try thyme too, I think it would work just as well. Other then that there is not much to say. It is a straightforward recipe that turns out a delicious pan of flavorful chicken.

Baked Honey Mustard Chicken
Adapted From: Good Life Eats
Ingredients

• 3 tablespoons grainy, course mustard

• 3 tablespoons smooth Dijon mustard

• 1/4 cup honey

• 1 teaspoons extra virgin olive oil

• 1 sweet onion, sliced thin

• 2 cloves garlic, minced

• About 2 pounds boneless skinless chicken breasts or tenderloins

• salt and pepper

• 4 small sprigs of fresh rosemary

Directions
In a small bowl, combine the mustards, honey, and the olive oil.

Sauté onion over medium heat until golden and tender, 5-10 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.

Transfer onion mixture to a baking dish. Place the chicken on top of the onion and garlic mixture. Salt and pepper the tops of the chicken according to your personal preference.

Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.

Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 5-10 minutes uncovered, until the chicken registers 160 degrees on an instant read thermometer.

Chicken Braised with Bacon, Onions and Riesling

Sometimes a nice simple, yet elegant chicken dish just sounds like the perfect thing, this was the case last week Sunday. While searching through my many recipe ideas I stumbled over this lovely looking dish. Chicken, wine and a few vegetables, put them all together in one pot and braise. Half an hour later you have a pot full of tender chicken floating in a flavorful sauce surrounded by tender vegetables. Add a salad and some nice crusty bread to soak up all of that delicious sauce and you have a winner. So simple yet so good!

The only thing I change in this recipe was adding a package of mushrooms. I love mushrooms in just about everything and I thought that adding mushrooms to this dish would be perfect, and I think I was right. It was just the right touch. Other than that I pretty much stuck to the recipe. There was one sad moment at the end of dinner when I realized that the 4 thick and smokey slices of bacon and the fresh thyme I bought especially for this meal were still sitting on the counter in their bowls, I completely forgot to add them in at the end! I was so disappointed, I'm sure they would have just elevated this dish all the way to the very top. But alas, it was not to be this time. I guess I'll just have to try it again sometime.

Browning the chicken

Such a pretty sight

Dig in!

Chicken Braised with Bacon, Onions and Riesling

Adapted from 

Williams Sonoma

Ingredients:

• 12 red or white boiling onions 
• 1 chicken, about 4 lb, or 3 chicken quarters
• 1 1/2 teaspoon kosher salt, plus more, to taste 
• 1/2 teaspoon freshly ground pepper, plus more, to taste 
• 4 thick-cut bacon slices 
• 12 small carrots or 3 or 4 large carrots cut into 1 inch chunks
• 1/2 a large onion, minced 
• 10 ounce package of mushrooms, quartered
• 2 Tablespoons brandy 
• 2 cups Riesling 
• 3 Tablespoons unsalted butter, at room temperature 
• 3 Tablespoons all-purpose flour 
• 1 1/2 teaspoons chopped fresh thyme 

Directions:

Bring a saucepan of lightly salted water to a boil over high heat. Add the onions and cook until the skins loosen, about 2 minutes. Drain the onions and rinse under cold running water. Slip off and discard the skins.

Cut the chicken into 9 pieces, then season with the 1 1/2 tsp. salt and the 1/2 tsp. pepper.

In a Dutch oven over medium heat, fry the bacon until crisp and browned, about 8 minutes. Transfer the bacon to paper towels to drain, leaving the fat in the pot.

Increase the heat under the pot to medium-high. Working in batches, add the chicken, skin side down, and cook, turning once or twice, until lightly browned on both sides, about 5 minutes per batch. Transfer to a platter.

Add the onions and carrots to the pot and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the shallots and cook, stirring occasionally, until softened, about 1 minute. Add the mushrooms and cook for another minute or two. Carefully add the cognac and reduce the heat to low. Using a long-handled match, light the cognac and let the flame burn for 30 seconds, then cover to extinguish the flame. Uncover, add the Riesling and bring to a boil over high heat. Return the drumsticks, thighs and wings, and then the breasts to the pot. Reduce the heat to medium-low, cover and simmer for 35 minutes.

In a heatproof bowl, mash together the butter and flour to form a thick paste. Gradually whisk about 1 cup of the hot cooking liquid into the flour-butter mixture, then stir this mixture into the pot. Simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, 5 to 10 minutes more. Adjust the seasonings with salt and pepper. Crumble the bacon and sprinkle the bacon and thyme over the chicken.

Transfer the chicken to a warmed deep platter and serve immediately.

Skillet Rosemary Chicken

If you are looking for a simple and elegant meal that is healthy and delicious, I have the recipe for you. This skillet dish is quick and easy but still super flavorful and impressive looking. It also includes some of my favorite things; rosemary, red skin potatoes, and mushrooms. Trust me, it's a winning combination! I think rosemary is my favorite herb, it is just so yummy! I love it with potatoes, and I love it with chicken, so this dish combines all of that into one pan for a complete meal that everyone will love.

I've made this dish several times now and have found that I really love the mushrooms so I always add extra. If you like mushrooms too, I encourage you to add a few more than the 10 ounces called for. A few extra potatoes never hurt either, if you have room in your pan that is. One word of caution, the original recipe called for the juice of two lemons which I found a bit overpowering. I love lemon, but the juice of two lemons was just too much. I suggest using just one lemon (or not juicing the two lemons too vigorously), but you can adjust to your taste however works best. I also found that adding a splash of white wine was an excellent choice, I think adding wine is always delicious!

Skillet Rosemary Chicken

Adapted from: 

Minimally Invasive

Ingredients

• 3/4 pound -1 pound small red-skinned potatoes, halved, or quartered if large
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
• 3 cloves garlic, smashed
• Pinch of red pepper flakes
• Juice of 1 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4-6 skin-on, bone-in chicken thighs or 3 chicken leg quarters
• 10 ounces cremini mushrooms, halved (or more if you like mushrooms)
• splash of white wine

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet followed by a splash of white wine. Place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.