Rosemary Chicken

INGREDIENTS
¾ lb(s) small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 Tbsp leaves
1 clove garlic, smashed
1 pinch red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 Tbsp extra virgin olive oil
4 skin-on, bone-in chicken breasts (6- to 8-oz each)
10 oz cremini mushrooms, halved

DIRECTIONS

1. Preheat the oven to 450ºF. 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. Put The Chicken In a Glass Oven Dish Add the rosemary sprigs, Mushroom, Potato and the squeezed lemon and Place in the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.