Rosemary Chicken

Preheat oven to 375 degrees. Mince 2 sprigs of the rosemary leaves, garlic cloves, red pepper flakes and salt on a cutting board. Then add to a medium bowl. Add juice from one lemon and 2 tablespoons of olive oil. Also set the juiced lemon halves aside.

Add chicken to the bowl and coat with the mixture.

Heat a Dutch oven or oven proof pot or pan over medium high heat. Add the remaining 1 tablespoon of oil.

Add chicken to the pan skin side down. Cook for 5 minutes or until skin is browned. Turn chicken over and then add potatoes, mushrooms, remaining 2 whole rosemary sprigs, juice from the last lemon and all the lemon halves. Cover and cook in the oven for at least 30 minutes and check to see if chicken juices run clear. Continue cooking in oven until meat is done. My husband likes his chicken pretty dry, so we cooked it for about an hour.