“Recipe Courtesy of Chef Johnny McAdams at Harmon’s City Creek.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Heat a large 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.
  4. Transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes. Remove the chicken, rosemary sprigs, potatoes, mushrooms and lemon halves from the pan on a large platter set aside. Place the pan over medium-high heat. Add heavy cream and honey. Bring the liquid to a boil, then lower to a simmer. Allow the sauce to reduce 5 to 8 minutes. Pour over the chicken on the platter and serve.

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