Skillet Baked Chicken and Potatoes

Step 1: Preheat oven to 450 degrees Fahrenheit.

Step 2: Boil potatoes in salted water; drain and set aside.

Step 3: Mash the leaves of 1 rosemary sprig, garlic, 1 tablespoon salt and cayenne into a paste with mortar and pestle.

Step 4: Transfer to a bowl.

Step 5: Stir in the juice of 1/2 a lemon and the olive oil.

Step 6: Add the chicken and turn to coat.

Step 7: Drizzle a bit of cooking oil in a cast iron skillet and bring to medium-high heat.

Step 8: Add the chicken, skin-side down, and drizzle remaining oil mixture over chicken.

Step 9: Cover and cook until the skin browns, about 5 minutes.

Step 10: Turn the chicken; add the mushrooms, onions and potatoes to the skillet and drizzle with the juice of the remaining lemon half.

Step 11: Add the rosemary sprig, red pepper flakes and the squeezed lemon halves to the skillet.

Step 12: Transfer the skillet to the oven and roast, uncovered, until chicken is cooked through and the skin is crisp, 25-30 minutes.