Rosemary Lemon Chicken Skillet

This is a recipe I got off Pinterest and it is PHENOMENAL. It is easy, simple, and - best of all? ONE POT MEAL. That's always a winner in my book!

Rosemary Chicken Skillet

3/4 lb. small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1-1/2 Tbsp. leaves
2 cloves garlic, smashed
Pinch red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 Tbsp. extra-virgin olive oil
4-6 boneless, skinless chicken breasts
10 ounces cremini mushrooms, halved

Preheat oven to 450° F. Cover potatoes with cold salted water in a saucepan. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and spread on a greased roasting pan. Mince and mash rosemary leaves, garlic, 2 tsp. salt and red pepper flakes into a paste. Transfer to a bowl. Stir in juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Marinate at least 30 minutes.

Heat a large cast-iron skillet over medium-high heat. Brown chicken on both sides. Remove chicken from pan then add and sauté mushrooms. Place chicken over mushrooms and drizzle with any leftover marinade and remaining lemon juice. Add rosemary sprigs and squeezed lemon halves to the skillet. Transfer to the oven, along with potatoes, and roast, uncovered, until the chicken is cooked through and potatoes are crisped, 20 minutes.