SKILLET ROSEMARY CHICKEN PALEO

SERVES: 4 PREP: 15 min. COOK: 30 min.

Ingredients

• 4-6, bone-in chicken thighs, skin on or off;
• 20oz (about 1 lb) mixed mushrooms, cut in half;
• 2 sprigs fresh rosemary;
• 1 tbsp. fresh rosemary leaves, minced;
• 3 cloves garlic, minced;
• 2 lemons;
• 2 tbsp. extra-virgin olive oil;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 450F.
2. In a bowl, mix up the rosemary-garlic vinaigrette by combining the minced rosemary, garlic, olive oil, juice of 1 lemon, and seasoning with salt and pepper to taste.
3. Coat each chicken piece with the vinaigrette.
4. Heat an oven-safe skillet over a medium-high and sear the chicken, skin-side down, until browned, about 5 minutes.
5. Remove the chicken from pan and add the mushrooms. Then return the chicken to the pan on top of the mushrooms and drizzle with the remaining vinaigrette and the juice from the other lemon.
6. Add the rosemary sprig and the squeezed lemon halves to the skillet and place in the oven.
7. Roast for 20 to 25 min.