Baked Rosemary Chicken Breasts with Potatoes and Button Mushrooms

This mouth-watering delicious baked chicken breast is just the answer when you want something wholesome without a lot of fuss.

Baked Rosemary Chicken Breasts with Potatoes and Button Mushrooms

Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Author: The Cook
0 from 0 votes
Print Recipe Pin Recipe Rate this Recipe


  • 350 g small Desiree potatoes, halved (or quartered if large)
  • salt
  • 2 sprigs fresh rosemary, plus 1 tablespoon leaves
  • 1 clove garlic, crushed
  • 1 teaspoon red pepper flakes
  • juice of 2 lemons , squeezed halves reserved
  • 2 tablespoons extra virgin olive oil
  • 4 x 200g chicken breasts , skin-on, bone-in
  • 300 g button mushrooms, halved

Recipe Instructions

  • Preheat the oven to 230°C. 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. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
  • 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.

Rate this Recipe

Comments and Feedback


Notify of
Skip to toolbar